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.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
Yummy!
Made this today, turned out soooo good
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