Name: Baked Yogurt with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups Greek yogurt (whole or low-fat); 2 large eggs; 1/4 cup honey or maple syrup; 1 tsp vanilla extract; 2 tbsp all-purpose flour (or almond flour for gluten-free); 1/4 tsp baking powder; Pinch of salt; 1 cup mixed berries (fresh or frozen: strawberries, blueberries, raspberries); Optional: zest of half a lemon

Why You’ll Love This Recipe

I love how this recipe transforms simple ingredients into something comforting and satisfying. The creamy yogurt base bakes up slightly custardy, while the berries add a burst of tangy sweetness. It’s naturally gluten-free friendly, customizable, and incredibly easy to prepare.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups Greek yogurt (whole or low-fat)
2 large eggs
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
2 tablespoons all-purpose flour (or almond flour for gluten-free)
1/4 teaspoon baking powder
Pinch of salt
1 cup mixed berries (fresh or frozen)—such as strawberries, blueberries, raspberries
Optional: zest of half a lemon

Directions

I preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish or something similar in size.
In a mixing bowl, I whisk together the yogurt, eggs, honey (or maple syrup), and vanilla extract until smooth and creamy.
In another bowl, I combine the flour, baking powder, salt, and lemon zest (if using).
I gently fold the dry ingredients into the yogurt mixture until no streaks remain.
I pour the batter into the prepared dish and spread it evenly.
I scatter the mixed berries over the top, pressing some lightly into the batter.
I bake it for 25–30 minutes, until the edges are set and the center is slightly wobbly. The top should be lightly golden.
I let it cool slightly before serving. It can be enjoyed warm or chilled.

Servings and timing

This recipe makes 4 servings. Prep time is 10 minutes, baking takes 30 minutes, and the total time is approximately 40 minutes. Each serving contains around 180 kcal.

Variations

I sometimes switch up the fruit—peaches, cherries, or mango work beautifully. For extra texture, I add a tablespoon of almond flour or chopped nuts to the batter. A sprinkle of cinnamon or nutmeg on top also adds a cozy touch.

storage/reheating

I store leftovers in the refrigerator for up to 3 days. To reheat, I warm individual portions in the microwave for 20–30 seconds or enjoy them straight from the fridge.

FAQs

Can I use non-dairy yogurt?

Yes, I’ve made it with coconut and almond-based yogurts. I make sure they’re thick enough to hold up during baking.

Can I use frozen berries?

Absolutely. I use them straight from the freezer—no need to thaw. I just press them gently into the batter.

Is this recipe gluten-free?

If I use almond flour instead of all-purpose flour, it becomes naturally gluten-free.

Can I make this ahead of time?

Yes, I often bake it the night before and serve it chilled or reheated in the morning.

What’s the best way to serve this?

I love it plain, but a dollop of whipped cream or a drizzle of extra honey takes it to the next level.

Conclusion

This Baked Yogurt with Mixed Berries is a simple, nourishing recipe I turn to again and again. With its creamy texture and bright berry topping, it’s both comforting and refreshing—perfect for breakfast, brunch, or dessert.