Easy Blueberry Yogurt Cake (Gluten-Free)
Ingredients:
- 2 cups (400g) sweetened yogurt
- 4 eggs
- 4 Tbsp (40g) cornstarch
- 1/2 cup (70g) blueberries
- Optional: 20 blueberries for topping
Instructions:
- Preheat your oven to 340°F (170°C).
- In a bowl, combine sweetened yogurt, eggs, and cornstarch. Mix until smooth.
- Gently fold in 1/2 cup of blueberries into the batter.
- Pour the batter into a greased 6-inch (15cm) cake pan.
- Optionally, scatter 20 blueberries on top for a decorative touch.
- Bake for 50-55 minutes, until a toothpick comes out clean.
- Let it cool, slice, and enjoy your guilt-free Blueberry Yogurt Cake!
- A delicious gluten-free treat with no added sugar, oil, or flour!