Blueberry Baked Yogurt Recipe
If you love recipes that blur the line between breakfast and dessert, this Berry Baked Yogurt is for you. It’s fresh, lightly sweet, and bakes into a creamy, almost cheesecake-like texture that makes every bite feel like a treat.
Ingredients
- 1 cup plain greek yogurt
- 1 large egg
- 1 tbsp cornstarch
- 2 tbsp sugar or other sweeteners
- 1 handful of blueberries
- Lemon zest
- 1 tbsp lemon juice
Instructions
- Preheat oven at 400F. Grease the ramequins.
- In a bowl mix all ingredients except the fruit. Then, Add fruits and pour batter on each ramequin.
- Bake for 25-30 minutes.
- Let it cool for 1 hour before serving it. I like to serve it while it is still warm after the 1 hour!
Video
Notes
- Don’t skip the cooling time! It continues to set as it cools, so giving it time helps achieve that perfect creamy texture. If you cut into it too early, it may seem too soft.
- Use thick Greek yogurt. The thicker the yogurt, the better the final texture. If your yogurt is runny, the bake may turn out more watery.
- Adjust sweetness to taste. Depending on your berries and personal preference, you may want a little more or less sugar. Taste the batter before baking and tweak if needed.
- Watch the bake time closely! You want the center just set with a slight jiggle. Overbaking can make the baked berry yogurt a bit dense instead of creamy.
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