Air Fryer Blueberry Yoghurt Cake

Total time: 1 hour and 5 mins

Serves 6

• 2 cups Plain Greek Yogurt
• 4 large eggs
• 1/2 cup sugar or your preferred sweetener
• 4 tablespoons cornstarch
• 1 teaspoon vanilla
• 1 cup blueberries, plus a few for garnishing

Method

1. Prepare a 15cm diameter round cake pan and line the bottom and side with baking paper.
2. In a mixing bowl, add the Greek yoghurt, eggs, sugar, cornflour, and vanilla. Whisk until well combined and no more lumps are visible.
3. This step is optional but recommended to ensure the batter is smooth. Strain the prepared batter into the prepared cake pan using a sieve.
4. Add the blueberries to the batter and give it a slight mix. Add a few more blueberries on top for garnish.
5. Place the pan into the air fryer basket and air fry at 150°C for about 45 minutes or until the top is puffed up and golden brown and the whole cake slightly wobbles. At the final 5-10 minutes of cooking, check the yoghurt cake to see the colour. If needed, cover the cake with aluminum foil to prevent the top from becoming too dark. The foil may need to be weighted.
6. Once cooked, remove the yoghurt cake from the air fryer and let it cool for a few minutes. Then remove the cake from the cake pan by lifting it out using the parchment paper. Let the yoghurt cake cool on a rack until room temperature then refrigerate until chilled, about 2 hours.
7. Remove the parchment paper from the cake and cut it into desired portions. Enjoy chilled!

Recipe by Two Plaid Aprons