No-Sugar Blueberry Yogurt Bake

Here’s a simple, delicious Blueberry Cream Cake recipe that matches the dessert in your image Blueberry Cream Cake

Ingredients

Cake Batter

• 2 large eggs (room temperature)
• ¾ cup (150 g) sugar
• ½ cup (120 ml) milk
• ⅓ cup (80 ml) vegetable oil or melted butter
• 1½ cups (190 g) all-purpose flour
• 2 tsp baking powder
• 1 tsp vanilla extract
• Pinch of salt

Topping

• 1½ cups fresh blueberries
• ½ cup sweetened condensed milk or vanilla custard
• 1 tsp sugar (optional, for berries)

Instructions

1. Preheat oven to 170°C / 340°F. Grease a baking dish.
2. Whisk eggs and sugar until light and slightly fluffy.
3. Add milk, oil (or butter), and vanilla, mix well.
4. In a separate bowl, combine flour, baking powder, and salt.
5. Gradually mix dry ingredients into wet batter until smooth.
6. Pour batter into the baking dish.
7. Scatter blueberries evenly over the top.
8. Drizzle condensed milk or custard over the batter.
9. Bake for 40–45 minutes, until golden and a toothpick comes out clean.
10. Let cool slightly before serving.

Serving Tips

• Dust with powdered sugar if desired
• Serve warm or chilled
• Perfect with coffee or tea If you want:
• a gluten-free version
• air-fryer method
• high-protein or sugar-free option