Greek Yogurt Bake (Low Calorie, 20g Protein)

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This Greek yogurt bake with blueberries is one of those easy recipes you make once and then keep coming back to. It is light, creamy, naturally sweet, and surprisingly satisfying, with around 20 grams of protein per serving while still staying low calorie.

It was inspired by my cottage cheese blueberry bake, a recipe many readers already love. That version is great, but I know cottage cheese is not for everyone, and not everyone wants to use a blender just to make a high protein breakfast. This Greek yogurt bake with blueberries was created as a simpler, no-blender alternative with the same creamy texture and satisfying result.

Using Greek yogurt instead of cottage cheese gives this recipe a smoother consistency and a cleaner flavor, while still keeping it high protein and low calorie. Greek yogurt is naturally rich in protein and works beautifully in baked recipes, especially when combined with eggs and a small amount of starch to create a soft, cheesecake-style texture.

This easy high protein yogurt bake is made with everyday ingredients and comes together in one bowl. There is no special equipment, no complicated steps, and no artificial ingredients. Just whisk, fold in the blueberries, and bake until lightly set.

What Makes This Greek Yogurt Blueberry Bake Special?

• Light, airy texture created by balancing Greek yogurt, eggs, and starch
• Low calorie high protein recipe with about 180 calories and 20g protein per serving
• High protein using Greek yogurt and eggs, no protein powder needed
• Gently flavored with vanilla and optional lemon zest
• Made with simple ingredients you likely already have
• No blender required and naturally gluten free

Ingredient Explanations

Greek yogurt

Greek yogurt is the base of this recipe and the reason it works so well. It is naturally high in protein, thick, and creamy, which makes it perfect for baked yogurt recipes. Using Greek yogurt creates a smooth, cheesecake-style texture without the need for cream cheese or a blender. For the best results, use plain Greek yogurt with no added sugar.

Eggs

Eggs give structure to this baked Greek yogurt recipe. They help the yogurt set gently in the oven, creating a soft, sliceable texture instead of something dense or rubbery. Eggs also add extra protein, making this a filling and satisfying high protein breakfast or snack.

Sweetener

This recipe is lightly sweetened to let the blueberries shine. Allulose or monk fruit keep it low calorie, while honey or maple syrup add a more traditional sweetness. The recipe is flexible, so you can easily adjust the sweetness to taste.

Vanilla extract

A small amount of vanilla enhances the natural sweetness of the yogurt and blueberries. It adds warmth and depth without overpowering the other flavors.

Cornstarch or coconut flour

This is what helps the bake hold its shape. Cornstarch gives the smoothest, creamiest texture, while coconut flour works as a gluten free alternative with a slightly firmer result. Only a small amount is needed to thicken the yogurt mixture as it bakes.

Blueberries

Blueberries add natural sweetness, color, and a fresh, fruity contrast to the creamy yogurt base. They also release a bit of juice as they bake, which keeps the Greek yogurt bake moist and flavorful.

Lemon zest (optional)

A little lemon zest brightens everything and balances the richness of the yogurt. It is optional, but highly recommended if you enjoy a fresh, lightly citrusy flavor.

Step-by-Step Instructions & Pro Tips

Preheat and prepare the pan

Start by preheating your oven to 350°F / 175°C. Lightly grease an 8×8-inch baking dish or line it with parchment paper. If you want neat slices later, parchment paper makes lifting the bake out of the pan much easier.

Whisk the yogurt base

In a large bowl, add the Greek yogurt, eggs, sweetener, vanilla extract, and lemon zest if using. Whisk until smooth and creamy, making sure there are no streaks of egg left. This step sets the foundation for a soft, creamy Greek yogurt blueberry bake.

Add the thickener

Whisk in the cornstarch or coconut flour. The batter will thicken slightly, which is exactly what you want. This helps the bake set properly and gives it that light, cheesecake-style texture once baked.

Fold in the blueberries

Gently fold in the blueberries, fresh or frozen. If you are using frozen berries, add them straight from the freezer. There is no need to thaw them, and this helps prevent excess moisture in the batter.

Bake until just set

Pour the batter into the prepared baking dish and smooth the top. Bake for 35 to 40 minutes, until the edges are lightly golden and the center looks set. A toothpick inserted in the middle should come out clean or with a few moist crumbs.

Cool, slice, and enjoy

Let the bake cool for 10 to 15 minutes before slicing. You can enjoy it warm, or chill it for cleaner slices and an even creamier texture. Finish with a dusting of powdered sweetener or a handful of fresh blueberries if you like.

Storage and Meal Prep Tips

How to store this Greek yogurt blueberry bake

Once completely cooled, store the bake in an airtight container in the refrigerator. It will keep well for up to 4 days. The texture actually improves after chilling, making it easier to slice and even creamier the next day.

Meal prep friendly

This recipe is great for meal prep. You can bake it once, slice it into portions, and grab a piece whenever you need a quick breakfast or snack. It travels well and does not require reheating, which makes it perfect for busy mornings.

Serving warm vs chilled

You can enjoy this Greek yogurt bake either warm or cold. For a softer texture, let it come to room temperature or warm it slightly. For cleaner slices and a more cheesecake-like feel, serve it chilled straight from the fridge.

Can you freeze it?

Yes, you can freeze it. Slice the bake once fully cooled, wrap individual portions tightly, and freeze for up to 2 months. Thaw overnight in the fridge before serving. Keep in mind that the texture may be slightly softer after freezing, but the flavor stays great.