Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Torta allo yogurt e mirtilli, senza glutine

Yogurt and Blueberry Cake, Gluten-Free

Name: Yogurt and Blueberry Cake, Gluten-Free
Total time: 2700 s
Yield: 4 people
Cuisine: American
Ingredients: 2 containers non-fat Greek yogurt; 2 tablespoons honey; 2 eggs; 1/3 cup cornstarch (about 50 grams); 1 cup blueberries (about 125 grams); Powdered vanilla sugar, to taste

Liuba @LiuCookpad

A few ingredients for a light yet delicious dessert, suitable for both adults and children, perfect for breakfast or a snack.

Liuba @LiuCookpad

A few ingredients for a light yet delicious dessert, suitable for both adults and children, perfect for breakfast or a snack.

Saved

Ingredients

45 minutes

4 people

2 containersnon-fat Greek yogurt
2 tablespoonshoney
2eggs
1/3 cupcornstarch (about 50 grams)
1 cupblueberries (about 125 grams)
For garnish:
Powdered vanilla sugar, to taste

Saved

Steps

45 minutes

1

In a bowl, mix the yogurt with the honey. Add the eggs one at a time, then incorporate the cornstarch.
2

Finally, fold in the blueberries, setting aside about fifteen to decorate the top. Pour the mixture into a 20 cm (8-inch) springform pan lined with parchment paper and bake at 355°F (180°C) with fan for about 40 minutes.