This Greek yogurt bake with blueberries completely surprised me—in the best way. It’s creamy, lightly sweet, a little tangy, and bursting with juicy blueberries. With simple ingredients and that fancy-but-easy feel, it’s perfect for busy mornings. Naturally gluten-free, high in protein, and just 77 calories per serving—you’ll want to make it on repeat.
If you’ve got Greek yogurt, a few eggs, and some frozen blueberries, you’re more than halfway there. Whether you call it a custard bake, a breakfast cake, or just a healthy protein treat, this one ticks all the boxes: simple, satisfying, and make-ahead friendly.
This idea actually came after I fell in love with my Cottage Cheese Clafoutis—a simple, custardy bake that’s so good. It was fresh, surprisingly satisfying, and made me curious to see what else could work.
Naturally, Greek yogurt was next on my list… and now this recipe is one I come back to again and again.
And the best part? It’s super customizable. I keep it keto with erythritol, but you can easily swap in maple syrup or honey. No cornstarch? Coconut flour works just as well. I love adding a little lemon zest to brighten things up, but it’s totally optional.
So if you’re craving a healthy Greek yogurt dessert that also works for breakfast, meal prep, or a late-night snack, this is the one to save. It’s high-protein, low-sugar, and just sweet enough to feel like a treat—without slowing you down.
Why I Love This Greek Yogurt Bake Recipe
- So Easy – Just stir, pour, bake. No fancy steps.
- Soft, Fluffy, and Light – It bakes up with a tender, airy bite—somewhere between a custard and a cake, and it’s seriously satisfying.
- Perfect for Meal Prep – Slice it up and keep it in the fridge for a ready-to-go snack, breakfast, or healthy treat any time of day.
- Berry-Lover Approved – Whether you go with blueberries, raspberries, strawberries, or cherries, it’s always delicious—and easy to switch up.
- Low Effort, High Reward – Comes together in just minutes, but tastes like something you’d get from a cozy café.
- Naturally Gluten-Free Friendly – Made with coconut flour or cornstarch, so it’s perfect for gluten-free eaters—no substitutions needed.
- Not Too Sweet, Not Too Rich – Just the right balance—light enough for breakfast, yet satisfying enough for dessert.
- Flexible with What You Have – Swap sweeteners, change up fruits, or toss in a little cinnamon—there’s no messing it up.
- Always a Crowd-Pleaser – Whether you’re making it for yourself, your family, or brunch guests, this bake always gets “Can I have the recipe?” energy.
Ingredients You’ll Need for Greek Yogurt Breakfast Bake
This recipe is quick to put together and uses basic ingredients you might already have at home. Here’s what you’ll need to make it:
- Greek Yogurt – The creamy, tangy star of the recipe. Full-fat, plain Greek yogurt gives this bake a rich, protein-packed texture with just the right hint of tartness. Thicker varieties work best to keep the structure light but satisfying.
- Eggs – These help bind the ingredients and create a custard-like structure that’s soft and tender. Use large eggs at room temperature for the smoothest texture and most even baking.
- Sweetener – Choose the sweetener that fits your lifestyle. Erythritol or monk fruit for low-carb/keto, or honey or maple syrup for a more classic, naturally sweet option. Just enough to enhance the berries and yogurt without making it overly rich.
- Vanilla Extract – Adds a touch of warmth and depth. Use pure vanilla extract for the best flavor—skip imitation if you can.
- Cornstarch or Coconut Flour – Acts as the thickener to help the bake set properly. Cornstarch gives a smooth, silky finish, while coconut flour adds a touch of natural sweetness and fiber. Both work well—use whatever fits your pantry or dietary needs.
- Berries – Add natural sweetness and juicy bursts of flavor. Fresh or frozen blueberries, raspberries, or cherries are all great choices. If using frozen, don’t thaw them first—just fold them in straight from the freezer to avoid excess moisture.
- Lemon Zest (Optional) – A little goes a long way here. Adds a bright, citrusy lift that pairs beautifully with the berries and yogurt. Totally optional—but highly recommended.
How To Make Greek Yogurt Blueberry Bake (Step-by-Step)
This protein-packed Greek yogurt bake recipe is so easy—just blend, bake, and enjoy! Although it might look fancy, trust me, it’s as simple as desserts get. Here’s exactly how you make it:
Preheat the Oven
Set your oven to 350°F (175°C) so it has plenty of time to fully heat while you prep.
Tip: A fully preheated oven helps your yogurt bake cook evenly and prevents sinking in the center.
Prepare the Baking Dish
Lightly grease an 8×8-inch baking dish with butter or oil spray, or line it with parchment paper for easy removal.
Mix the Wet Ingredients
In a large mixing bowl, whisk together: 2 cups Greek yogurt, 4 large eggs, 4 tbsp sweetener (erythritol, monk fruit, honey, or maple syrup), 1 tsp vanilla extract, and 1 tsp lemon zest (optional but adds brightness).
Whisk until the mixture is smooth and fully blended—no streaks of yolk or lumps.
Tip: If your yogurt is extra thick, whisk a little longer to ensure everything blends evenly.
Add the Dry Ingredients
Add 2 tbsp cornstarch or coconut flour, and whisk again until the batter is lump-free and slightly thickened.
Cornstarch gives a silkier finish; coconut flour adds a touch of flavor and fiber. Use what fits your needs best.
Fold in the Berries
Gently fold in 1½ cups of berries (fresh or frozen).
Tip: Don’t thaw frozen berries—adding them straight from the freezer prevents extra liquid in the batter.
Pour and Smooth
Pour the batter into your prepared baking dish. Use a spatula to spread it out evenly.
Bake the Yogurt Clafoutis
Place the dish on the center rack and bake for 35 to 40 minutes.
The top should be lightly golden, and a toothpick inserted in the center should come out clean or with moist crumbs (not raw batter).
Tip: If your oven runs hot, start checking around 32 minutes.
Cool and Serve
Let the bake cool for 10–15 minutes before slicing—it sets as it cools.
Serve warm or chilled, depending on your preference.
Tips For Making The Best Greek Yogurt Bake
- Use Full-Fat Greek Yogurt – Full-fat gives the best texture—smooth, thick, and custard-like. It holds up well during baking and doesn’t turn watery.
- Whisk the Batter Well – Blend the wet ingredients fully before adding anything else. This helps the bake set evenly and avoids lumps.
- Don’t Overmix the Berries – Gently fold them in at the end. Overmixing can cause them to break and bleed into the batter, which may affect the texture and color.
- Use Cornstarch for a Silkier Texture – Cornstarch gives a smoother result, while coconut flour adds a bit of density and fiber. Choose based on your texture preference.
- Frozen Berries? Add Them Straight In – No need to thaw—frozen berries go in as-is. Thawing first can make the batter watery and affect baking time.
- Line Your Pan with Parchment – This helps the bake come out cleanly and makes cleanup easier—especially if you’re serving it chilled.
- Test with a Toothpick – The center should be just set. If the toothpick comes out wet, give it a few more minutes. You’re aiming for soft, not undercooked.
- Let It Cool Before Slicing – This helps it firm up and makes slicing much easier. Warm is great, but it’s even better once it settles a bit.
- Serve It Your Way – Eat it warm, straight from the oven, or chill it for a firmer, sliceable treat. It works as dessert, snack, or breakfast.
Topping Ideas
- Fresh Berries or Fruit Slices – Top with extra fresh strawberries, blueberries, or even thinly sliced peaches right before serving for extra color and sweetness.
- Powdered Sweetener or Cinnamon Dusting – A light sprinkle of powdered erythritol or a mix of cinnamon and sweetener adds a nice finish, especially if serving cold.
- Chopped Nuts – Almonds, walnuts, or pecans add crunch and make it feel heartier—perfect for breakfast.
- Greek Yogurt Swirl – Top with a spoonful of Greek yogurt mixed with vanilla or lemon zest for a creamy contrast.
- Drizzle of Honey or Maple Syrup – If you’re not strictly low-carb, a tiny drizzle adds extra shine and a sweet punch—great for brunch guests.
- Low-Sugar Jam or Chia Jam – A small spoonful on each slice makes it feel more like dessert. Look for no-added-sugar options.
Serving Ideas
This Greek yogurt bake is great straight from the oven or chilled from the fridge. Here are a few easy ways to enjoy it:
- Nut Butter – Drizzle almond or peanut butter on top for extra richness and healthy fats.
- Topped with Extra Berries – Add fresh berries just before serving to brighten it up and boost the fruit flavor.
- With a Dollop of Yogurt or Whipped Cream – Great for a dessert-style option that still fits your goals.
- Sprinkled with Cinnamon or Shaved Dark Chocolate – A simple way to add flavor without adding carbs.
- As a Breakfast Bar or Snack – Slice and pack it for busy mornings or afternoon bites on the go.
- Alongside Coffee or Tea – Light enough for a small bite, but filling enough to pair with your favorite hot drink.
Storing Ideas
- Fridge: Once your Greek yogurt clafoutis is baked and cooled, pop it into an airtight container and store it in the fridge. It keeps beautifully for 5-6 days.
- Freezer: This sugar-free yogurt clafoutis freezes surprisingly well! Just let it cool completely, wrap tightly (or freeze individual slices), and store for up to 2 months. When ready to enjoy, thaw overnight in the fridge. Deliciously convenient!
Greek Yogurt Bake
Description
Ingredients
- 2 cups Greek yogurt
- 4 large eggs
- 4 tbsp sweetener erythritol, monk fruit sweetener, honey, maple syrup
- 1 tsp vanilla extract
- 2 tbsp cornstarch or coconut flour
- 1 1/2 cups blueberries
- 1 tsp lemon zest optional
Instructions
- Preheat the Oven. Preheat your oven to 350°F / 175°C.
- Lightly grease an 8×8-inch baking dish or line it with parchment paper.
- Mix the Wet Ingredients. In a large mixing bowl, add, 2 cups Greek yogurt, 4 large eggs, 4 tbsp sweetener (erythritol, monk fruit, honey, or maple syrup), 1 tsp vanilla extract, and 1 tsp lemon zest (if using).
- Whisk until smooth and fully combined.
- Add Dry Ingredients. Add 2 tbsp cornstarch (or coconut flour).
- Whisk again until the batter is lump-free and slightly thickened.
- Fold in the Berries. Gently fold in 1½ cups of berries (fresh or frozen). If using frozen berries, do not thaw beforehand to prevent excess moisture.
- Pour and Smooth. Pour the batter into your prepared baking dish.
- Spread it evenly with a spatula.
- Bake. Bake for 35 to 40 minutes, or until the center is set and the edges are lightly golden.
- A toothpick inserted in the center should come out clean or with moist crumbs.
- Cool and Serve. Let it cool for 10–15 minutes before slicing.
- Serve warm or chilled. Optionally, dust with powdered sweetener or top with extra berries.
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
Yummy!
Made this today, turned out soooo good
Could you substitute cottage cheese for the yoghurt?
I wouldn’t recommend swapping cottage cheese directly into this recipe, since it has a different texture and moisture level than Greek yogurt and may affect how it sets. But if you want to use cottage cheese, I have a separate cottage cheese bake recipe that’s made specifically for that ingredient, and it turns out much better that way.
How many oz or grams per serving? Can this be made in ramekins?
Yes, you can definitely make this in ramekins! The bake time will be shorter since the portions are smaller, so I’d start checking them around 15–20 minutes, depending on the size of your ramekins. They’re done when the centers look set with just a slight jiggle.
For serving size, the recipe is divided into 9 servings. I don’t have the exact grams per serving listed because it can vary slightly depending on the yogurt brand and ingredients used, but the most accurate way is to weigh the finished bake and divide by 9. I’ll try to add gram measurements for servings next time I update the recipe!
Would a bread loaf pan work if I don’t have an 8″ by 8″ pan? Do you think it would alter the cook time?
Yes, a bread loaf pan should work, but it will likely change the baking time a bit. Since a loaf pan is narrower and deeper than an 8×8-inch pan, the mixture will be thicker, so it may need extra time to fully set in the center.
I’d start checking around the original bake time, then continue baking until the middle is set and only slightly jiggly. If the top starts to brown too much before the center is done, loosely cover it with foil and keep baking.
Let it cool completely before slicing too, since it will firm up more as it cools.
I made this for an office party brunch today- many people liked it and the people who watch their sugar intake greatly appreciated it! I really enjoyed it! I used the monk fruit sweetener and frozen blueberries with full fat store brand Greek Yogurt. It cooked perfectly by 35 minutes and did not get watery before it was served 2 hours later. Next time, I would sprinkle some powdered sugar on top for a little sweet flavoring. I could easily see this as being a nice alternative to pancakes and it made me wonder what other substitutions I could use for the blueberries- like pureed pumpkin or mashed bananas?
Thank you so much I love how versatile this recipe is, and pumpkin puree would actually be such a delicious fall variation, especially with a little cinnamon added. Bananas could work too, but they would make the texture softer and much sweeter.
And if you wanted to turn it into pancakes, I’d definitely add a little extra flour since the batter is naturally much softer and more custard-like than traditional pancake batter.
What happened? I followed the recipe but it never set. It was just a mushy fluid.
Oh no, I’m sorry that happened! If it stayed mushy and fluid, it may have needed more baking time, especially since ovens and pan sizes can vary a lot. The center should look set and only slightly jiggly before you take it out. I actually just made a double batch right now and noticed it does need to be fully baked and cooled to firm up properly. If the top browns too fast, cover it loosely with foil and keep baking until the center is set.
I really wanted to like this recipe, but it fell a bit short for me. The flavor was quite bland and definitely needed salt to bring it to life. I also had trouble with the texture—the center didn’t fully cook even after following the bake time, which made it frustrating after putting in the effort.
The concept is great and I appreciate the simple, healthy ingredients, but I think it needs some adjustments to improve both the flavor and consistency.
Thank you so much for trying it and for sharing such thoughtful feedback. I’m sorry it didn’t turn out quite as you hoped.
I actually just made a double batch right now, so I completely agree that this recipe is on the lightly sweet side. Sweeteners can vary a lot depending on the brand and type used, and some are much sweeter than others. You can definitely add a bit more sweetener to the batter if you prefer it sweeter, or dust it with powdered sweetener after baking for a little extra sweetness.
A tiny pinch of salt can also help bring out the flavors, especially in simple recipes like this. For the center, oven times can vary, so if it still looks too soft in the middle, bake it a few extra minutes and cover the top loosely with foil if it starts browning too much.
I really appreciate you giving it a try and taking the time to let me know. Feedback like this is super helpful when I update the recipe notes.
Topped it with extra honey and it was so good!!
That sounds so good! Adding a little extra honey on top is something I do too sometimes, especially depending on the tanginess of the yogurt or how sweet the berries are. It’s such an easy way to adjust the sweetness to your taste. So happy you enjoyed the recipe and thanks for sharing your variation
Full cake calories count please and can I use oat flour instead of cornflour?
Yes, you can use oat flour instead of coconut flour or cornstarch. I tested it with 60g oat flour, about 1/2 cup, and it turned out perfectly. Just keep in mind that oat flour is higher in carbs, so it’s a great option if you’re low-carb, but not ideal for strict keto. The recipe makes 9 servings, and the full macros are listed in the recipe card at the bottom of the post. I usually eat about 1/4 of the cake when I want a more satisfying portion, so you can adjust the macros based on your slice size.