Breakfast, dessert, or snack.

If you’ve got plenty of eggs and a jar of homemade yogurt waiting in the fridge, this recipe brings indulgence and wellness together in the most delicious way. Creamy, custard-like yogurt paired with bursts of juicy blueberries creates a dish that feels a little fancy but is wonderfully simple to make. It’s smooth, lightly sweet, gently tangy, and nourishing.

High protein baked yogurt with blueberries truly checks all the boxes: easy to prepare, naturally gluten-free, packed with protein, low in sugar, and perfectly suited to meal prep. Think of it as a healthier custard that can be enjoyed any time of day - whether as a wholesome breakfast, a healthy dessert, or a mid-afternoon snack. With only a handful of everyday ingredients and a no-fuss method, it’s the kind of recipe you’ll want to make on repeat.

Baked yogurt is also highly customisable, swap the blueberries for peaches, cherries, pears, or bananas, or mix up different berries to suit the season.

Make it ahead

Simply whisk everything together in one bowl, then pour into individual serving dishes or a single baking dish to slice later. It will keep fresh in the fridge for up to five days, making it a great grab-and-go option throughout the week.

Portioning is simple with our Luvele Fresh 450 ml glass vacuum containers. These individual, oven and dishwasher safe containers, with vacuum seal lids keep baked yogurt fresh for longer.

Serving suggestions

• Dust with cinnamon, powdered sugar, or your favourite sweetener.
• Top with extra fresh berries, chopped nuts, a dollop of homemade yogurt, or cultured cream.

INGREDIENTS

2 cups homemade yogurt
5 eggs
1/4 cup maple syrup or honey
1 teaspoon vanilla
1 teaspoon orange zest
2 tablespoons cornstarch/cornflour
1 cup fresh or frozen blueberries

METHOD

1.   Preheat oven to 175°C / 350°F
2.   Line an 8x8 inch dish with baking paper or place ramekins / single-serve glass baking containers onto an oven tray for easy handling.
3.   In a large bowl, add the yogurt, eggs, sweetener, vanilla, zest and cornstarch. Whisk until lump-free and well combined.

4.   Pour the mixture into the prepared baking dishes.
5.   Scatter with blueberries. If using frozen berries, do not thaw beforehand to prevent excess moisture.
6.   Bake for 25-45 mins depending on the size of your baking dish. Don’t over bake! The edges should puff up, and the centre should have a slight jiggle.
7.   Cool completely before storing to prevent condensation. Store airtight in the refrigerator for 5 days. 

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