This Blueberry Yoghurt Cake is a perfect example of how simple, wholesome ingredients can come together to create a nutritious yet indulgent treat. Ideal for a solo snack, breakfast or healthy dessert, this mini cake is made with yoghurt, low-fat cream cheese, a touch of cornstarch, and fresh berries. It’s baked in a ramekin, giving it the feel of a warm, comforting pudding, but with a light, fluffy texture that’s reminiscent of a classic sponge.
This cake is not only quick to prepare, but it’s also incredibly versatile—suitable for breakfast, an afternoon snack, or a guilt-free dessert. It’s naturally high in protein, thanks to the addition of blueberry cheesecake-flavoured vegan protein powder, and low in fat, making it a great option for those watching their macros or following a fitness-focused diet.
Berries, particularly blueberries and raspberries, are nutritional powerhouses, rich in antioxidants, vitamins, and fibre. When baked into this soft and subtly sweet cake, they add bursts of juiciness and tang that beautifully complement the creamy base.
Best of all, this cake can be made in less than 30 minutes from start to finish, with minimal washing up. It’s oven-friendly but also perfect for the air fryer, making it accessible whether you’re in a rush or just fancy a fuss-free treat.
Whether you’re enjoying it as a healthier dessert or a midday boost, the Blueberry Yoghurt Cake is a nourishing option that doesn’t compromise on taste. It proves that with just a few ingredients and a ramekin, you can bake something delightful, comforting, and entirely satisfying.
Why You Will Love This Recipe
There are so many reasons to fall in love with this Blueberry Yoghurt Cake. First, it’s incredibly quick and easy to make, using ingredients you likely already have in your fridge and pantry. No fancy equipment, no lengthy baking times—just mix, bake, and enjoy.
If you’re looking for a healthy dessert option, this cake hits the mark. It’s high in protein, thanks to the addition of a blueberry cheesecake vegan protein powder, which not only boosts the nutritional value but also adds a delightful flavour. With low-fat dairy and antioxidant-rich berries, it’s a dessert that’s as good for your body as it is for your taste buds.
The texture is soft, light, and slightly creamy, like a cross between a sponge cake and a cheesecake. The natural sweetness of the berries cuts through the richness beautifully, giving you bursts of fruity flavour in every bite.
It’s also wonderfully customisable—swap in your favourite fruits, adjust the level of sweetness, or add crunchy toppings for extra texture. Plus, the fact that it’s portioned for one means no leftovers, no waste, and total control over your indulgence.
Whether baked in the oven or air-fried, this Blueberry Yoghurt Cake is sure to become a staple in your healthy baking repertoire.
Ingredients
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3 tbsp (approx. 45g) 0% fat plain yoghurt – Provides moisture and a creamy texture while keeping fat content low.
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2 tbsp (approx. 30g) low-fat cream cheese – Adds a slight tang and richness, helping to create a cheesecake-like texture.
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25g (approx. 1 scoop) blueberry cheesecake vegan protein powder – Infuses flavour and boosts protein content.
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1 tsp (approx. 3g) cornstarch (cornflour) – Helps to bind the mixture and gives the cake a soft, set texture.
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Dash of milk (approx. 1 tbsp / 15ml) – Loosens the mixture slightly for smoother consistency.
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A handful (approx. 50g) fresh blueberries and raspberries – Adds natural sweetness, texture, and colour.
Use fresh berries for the best texture, but frozen can work if defrosted and drained. You can substitute the protein powder for another flavour, though blueberry cheesecake adds a lovely tangy sweetness that makes this cake special.
Method
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Preheat your oven to 180°C (fan) or air fryer to 170°C.
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In a small mixing bowl, combine the yoghurt, cream cheese, protein powder, cornstarch, and a dash of milk. Stir until the mixture is smooth and free of lumps.
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Fold in most of the blueberries, reserving a few for topping.
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Pour the mixture into a greased oven-proof ramekin, ensuring it’s level. Scatter the remaining blueberries on top.
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Bake for 25 minutes in the oven, or air fry for 18–20 minutes, until the top is set and lightly golden.
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Allow to cool slightly before serving. Enjoy warm or chilled, depending on your preference.
Nutrition
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Calories: ~230 kcal
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Protein: ~20g
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Fat: ~6g
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Carbohydrates: ~18g
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Fibre: ~3g
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Sugar: ~8g
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Salt: ~0.3g
Note: These values are approximate and based on standard ingredient brands.
Tips for Making Blueberry Yoghurt Cake
To ensure your Blueberry Yoghurt Cake comes out perfectly every time, start by mixing the batter thoroughly. Protein powder and cornstarch can clump if not blended properly, so stir until completely smooth for the best texture.
Don’t overfill the ramekin—leave a little space at the top as the cake will rise slightly during baking. If you’re using frozen berries, make sure they’re well-drained to avoid excess moisture in the batter, which can cause it to bake unevenly.
You can easily adjust the texture to your liking. If you prefer a creamier, softer cake, bake it for the shorter time. For a firmer, more set texture, leave it in for a few extra minutes.
Using a high-quality non-stick ramekin or lightly greasing it with oil or cooking spray will help the cake release easily. If you have a silicone mould, that works great too.
Don’t skip the cooling step—letting it rest for a few minutes after baking helps it set fully and enhances the flavour.
Finally, feel free to experiment with additional toppings like a dollop of Greek yoghurt, extra berries, a sprinkle of granola, or a drizzle of honey. It’s a simple base that adapts beautifully to a range of healthy extras.
How to Best Serve Blueberry Yoghurt Cake
This Blueberry Yoghurt Cake is lovely on its own, but a few serving touches can elevate it into something truly special.
Serve it warm with a spoonful of plain or vanilla Greek yoghurt on the side for added creaminess and an extra protein boost. The contrast between warm cake and cold yoghurt is particularly satisfying.
For a little crunch, top with a sprinkle of granola or chopped nuts—almonds, pecans, or pistachios work beautifully. If you prefer something sweeter, a drizzle of honey, maple syrup, or sugar-free syrup adds a luscious finish without overpowering the cake’s natural berry flavour.
Turn it into a layered dessert by slicing it in half and adding a layer of whipped yoghurt or ricotta cheese in the middle, along with extra fruit. This works especially well if you’re serving it chilled.
Alternatively, chill the cake and slice it into cubes to add to a yoghurt parfait with more fruit and oats. It makes for a great make-ahead breakfast or snack that feels indulgent but stays macro-friendly.
Pair it with a hot cup of herbal tea, coffee, or a fruit smoothie to round out a healthy and satisfying meal.
Customise This Recipe
One of the best things about this Blueberry Yoghurt Cake is how easy it is to customise to suit your taste or nutritional goals.
Switch the fruit: While blueberries and raspberries are delicious, you can also use strawberries, blackberries, diced apple, or even banana slices. For a tropical twist, try mango or pineapple chunks.
Flavour swaps: Don’t have blueberry cheesecake protein? Use vanilla, strawberry, or plain vegan protein. You can even try a whey-based version if you’re not dairy-free. Just adjust the milk quantity slightly if needed for consistency.
Boost the nutrition: Add chia seeds or flaxseeds for fibre, or stir in some oats for a more filling bake. A teaspoon of almond or peanut butter can add healthy fats and richness.
Toppings: Before baking, sprinkle the top with crushed nuts, coconut flakes, or a light dusting of cinnamon. For a more decadent feel, add a few dark chocolate chips.
Sweeteners: If you like a sweeter bake, stir in a teaspoon of honey, agave syrup, or a natural sweetener like stevia or monk fruit.
With so many ways to adapt it, this single-serve cake can suit your mood, macros, and pantry stock perfectly.
How to Store This Recipe
If you’ve made your Blueberry Yoghurt Cake in advance or have leftovers, let it cool completely before covering tightly with foil or transferring to an airtight container. Store in the fridge for up to 2 days.
To reheat, microwave for 20–30 seconds until warm, or enjoy it straight from the fridge if you prefer it chilled—it tastes fantastic either way. This recipe is not ideal for freezing, as the yoghurt and protein texture may become grainy once thawed.
For best results, eat fresh and warm, but it’s perfectly suited to prep ahead for tomorrow’s treat.
Conclusion
The Blueberry Yoghurt Cake is a shining example of healthy baking that doesn’t sacrifice flavour, texture, or satisfaction. With a short ingredient list and minimal preparation, it’s the perfect recipe for those busy days when you’re craving something sweet but don’t want to derail your nutritional goals.
Its light, sponge-like consistency paired with juicy berries makes every bite refreshing and enjoyable. Thanks to the protein powder and low-fat ingredients, it not only satisfies your sweet tooth but also provides a boost of protein to keep you feeling fuller for longer.
This single-serve wonder is great for anyone following a fitness plan, watching calories, or simply wanting to make more health-conscious choices without giving up on indulgence. It also works well as a portion-controlled dessert, so there’s no temptation to go back for second or third helpings—unless you make another one, of course.
Another benefit is the ability to tailor it to your taste and dietary needs. Whether you’re dairy-free, gluten-free, or low-sugar, this recipe can be adjusted without losing its charm. Its flexibility means you can enjoy it often without getting bored.
So next time you’re looking for something sweet, simple, and smart, give this Blueberry Yoghurt Cake a try. It might be small, but it packs a lot of punch—and it’s sure to earn a regular spot in your meal rotation. With its balance of flavour, nutrition, and ease, it’s everything you want in a healthy bake, all in one ramekin.
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Blueberry Yoghurt Cake
The Blueberry Yoghurt Cake is a shining example of healthy baking that doesn’t sacrifice flavour, texture, or satisfaction. With a short ingredient list and minimal preparation, it’s the perfect recipe for those busy days when you’re craving something sweet but don’t want to derail your nutritional goals.
Ingredients
- 3 tbsp (approx. 45g) 0% fat plain yoghurt
- 2 tbsp (approx. 30g) low-fat cream cheese
- 25g (approx. 1 scoop) blueberry cheesecake vegan protein powder
- 1 tsp (approx. 3g) cornstarch (cornflour)
- Dash of milk (approx. 1 tbsp / 15ml)
- A handful (approx. 50g) fresh blueberries and raspberries
Instructions
- Preheat your oven to 180°C (fan) or air fryer to 170°C.
- In a small mixing bowl, combine the yoghurt, cream cheese, protein powder, cornstarch, and a dash of milk. Stir until the mixture is smooth and free of lumps.
- Fold in most of the blueberries, reserving a few for topping.
- Pour the mixture into a greased oven-proof ramekin, ensuring it's level. Scatter the remaining blueberries on top.
- Bake for 25 minutes in the oven, or air fry for 18–20 minutes, until the top is set and lightly golden.
- Allow to cool slightly before serving. Enjoy warm or chilled, depending on your preference.
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Nutrition Information:
Yield: 1Amount Per Serving: Calories: 230Total Fat: 6gCarbohydrates: 18gFiber: 3gSugar: 8gProtein: 20g
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