Blueberry yogurt cake

This jelly berry dessert is easy to make and quite low in fat and sugar. I used homemade yogurt here. Agar is a natural gelling agent that contains approximately 80% of fiber. It stays in jelly form at warmer temperature than gelatin and has lots of other advantages.
For no-bake yogurt cake, crush 140 g cookies/crackers and mix in 55 g of melted butter. Stir until well combined. Press the crumb mixture into the cake pan and place to chill. The rest of the recipe instructions remain the same. Enjoy!:)

30 g olive oil
1 tablespoon sour cream
1 egg
1 tablespoon sugar
pinch of salt
150 g plain flour
9 g agar powder + 4 tablespoons water (or 15 g powdered gelatin + 4 tablespoons water)
740 g natural yogurt
170 g sugar
1 teaspoon vanilla extract
zest and juice from 1/2 lemon
100 g blueberries

The blueberry sauce
150 g blueberries, fresh or frozen
1 tablespoon sugar
zest and juice from 1/2 lemon


For the pastry: In a bowl, mix together the oil, sour cream and egg. Add sugar, salt, sifted flour and mix again. Stir with a wooden spoon until soft pastry forms (add more flour if needed). Wrap into a plastic wrap. Let chill in the freezer.

For the filling: Soak agar in cold water. Put in a pan with water and boil slowly until agar has dissolved, 5 minutes. If using gelatin, add very hot water (80-90°C) to the gelatin and set aside to dissolve. Meanwhile, in a bowl, combine the yogurt, sugar, vanilla, lemon juice and zest. Add the dissolved agar/gelatin to the yogurt mixture.

Preheat the oven to 200°C/400°F. Either grease or line a 21cm springform cake pan with parchment paper (to make a higher cake use 17-18 cm springform).

Roll out the pastry and line the prepared cake pan. Prick it all over with a fork. Place dried/ceramic beans over and bake about 10 min. Remove from the oven, take out the beans and let cool to room temperature. When cooled,  arrange blueberries over the crust and pour the filling over. Refrigerate for at least 4 hours.

Before serving, run a knife around the sides of the cake and carefully remove the cake ring. Slice and serve with a spoonful of blueberry sauce.

For the blueberry sauce: Combine all the ingredients in a saucepan. Simmer until the sugar dissolves and the blueberries are starting to fall apart, about 5 min. Chill before serving.
If you want to obtain a bit thicker, syrup-like topping, add 1/3 teaspoon of starch dissolved in 1 tablespoon of water. Then cook until the sauce has thickened.

Bon Appetit!



6 Comments Add yours

    1. Mayasbeehive says:

      it is!:) moreover this dessert is pretty low-fat comparing to the baked ones:)


  1. chefkreso says:

    I’d love a slice of this cake! 😀

    Liked by 1 person

    1. Mayasbeehive says:

      I like to feed people with my cakes:) Would make it for you if the place of residence was closer.

      Liked by 1 person

      1. chefkreso says:

        Thank you, that would be great! 😀


  2. Mayasbeehive says:

    it’s always a pleasure for me:)


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