Blueberry Yogurt Cake

Grease the interior of a 6-inch round cake pan or a 6-inch round springform pan with cooking oil spray and then line the bottom with a parchment paper round. You do not need to line the sides but make sure they are greased.

Add yogurt and condensed milk to a large mixing bowl. (If using measuring cups, make sure to use a spatula to scrape the sides of your measuring cups so that all the condensed milk and yogurt that gets stuck on the sides go into the mixing bowl.) Whisk mixture until smooth. Sift in the cornstarch with a small mesh strainer. Mix in the cornstarch with a whisk until no lumps remain.

Stir in the blueberries until they are evenly mixed into the batter. Pour the batter into the prepared cake pan.

To cook in the air fryer: Preheat air fryer to 315°F (157°C) and bake for about 23 minutes. The surface of the cake should be browned and caramelized and the cake should look cooked. Don't worry if your cake is not fully set, as it will set in the fridge.

To cook in the oven: Preheat oven to 350°F (177°C). Bake for about 45-50 minutes or until the edges of the cake turn brown (the top will remain pale) and the cake should be pulling away from the sides of the pan. It is okay if the center doesn't seem fully set. It will set in the fridge.

Let cake cool at room temperature and then place into the fridge for a few hours or until set. This allows the cake flavors to develop and helps the cake firm up enough for your to slice and serve it. Keep cake in fridge until ready to serve. You can serve cake chilled or at room temperature.