Wow, this cake turned out incredibly delicious. It disappeared in the blink of an eye, even before I could finish taking photos 🙂 Made with any kind of berries, it tastes amazing, but blueberries are our favorite in this cake.


  • 2 eggs
  • 50g brown sugar
  • Zest of half an untreated lemon
  • 120g Greek yogurt
  • 30g cornstarch or potato starch
  • Pinch of salt
  • A handful of fruit (berries)


  1. Separate the eggs. In a bowl with the egg yolks, add the sugar and beat until creamy using an electric mixer. It’s ready when it starts to lighten in color and becomes silky smooth.
  2. In another bowl, beat the egg whites with a pinch of salt until stiff peaks form.
  3. Fold the lemon zest, Greek yogurt, and starch into the creamy egg yolk mixture using a spatula. Then gently fold in the beaten egg whites.
  4. Pour the batter into a greased heatproof dish (I used an 18 cm diameter cake pan), arrange the washed and dried fruit on top, place it in the air fryer, and bake at 175°C for 20-25 minutes. (Bake in a conventional oven at 180°C for 40-45 minutes).
  5. Cooking time may vary depending on the appliance and the size of the dish used, as well as the thickness of the batter. Perform the toothpick test, and if you’re not using a truly non-stick dish, it’s better to grease/flour it to prevent sticking 🙂

Do you like this recipe?

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