Air-Fryer Blueberry Yogurt Cake Recipe

Prepare a 6x3 round cake pan and line the bottom and side with parchment paper.

In a mixing bowl, add the organic whole Greek Yogurt, eggs, sugar, cornstarch, and vanilla. Whisk until well combined and no more lumps are visible.

This step is optional but recommended to ensure the batter is smooth. Strain the prepared batter into the prepared 6-inch cake pan using a sieve.

Add the blueberries to the batter and give it a slight mix. Add a few more blueberries on top for garnish.

Place the pan into the air fryer basket and air fry at 300°F (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 yogurt cake to see the color. If needed, cover the cake with aluminum foil to prevent the top from becoming too dark. The foil may need to be weighted.

Once cooked, remove the yogurt 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 yogurt cake cool on a rack until room temperature then refrigerate until chilled, about 2 hours.

Remove the parchment paper from the cake and cut it into desired portions. Enjoy chilled!