appleblueberrybaked
Apple-Blueberry Yogurt Pie
A tender yogurt cake layered with creamy cottage cheese, cinnamon apples and blueberries, then finished with sliced almonds.
From YouTube · May 10, 2026
A tender yogurt cake layered with creamy cottage cheese, cinnamon apples and blueberries, then finished with sliced almonds.
25 min
Prep time
50 min
Cook time
1 hr 15 min, plus cooling
Total time
1 x 23 cm pie, approximately 10 slices
Yield
Ingredients
17 ingredients- 3 large eggs
- 100 g granulated sugar (1/2 cup)
- 100 ml whole milk (2/5 cup)
- 30 g plain Greek yogurt (2 tablespoons)
- 64 g all-purpose flour (8 level tablespoons)
- 8 g baking powder (2 teaspoons)
- 360 g peeled and cored apples, cut into small cubes (about 2 medium apples)
- 57 g unsalted butter (1/4 cup)
- 38 g granulated sugar (3 tablespoons), for the fruit
- 1 teaspoon ground cinnamon
- 100 g fresh or frozen blueberries (about 2/3 cup)
- 225 g full-fat cottage cheese (1 cup)
- 1 large egg
- 38 g granulated sugar (3 tablespoons), for the cottage-cheese filling
- 1/2 teaspoon vanilla extract
- 8 g potato starch or cornstarch (1 tablespoon)
- 10 g sliced almonds (2 tablespoons)
Method
16 steps- Preheat the oven to 180°C conventional or 160°C fan. Line the base and sides of a 23 cm round cake pan with parchment paper.
- Make the batter: beat 3 eggs with 100 g sugar for 3 to 4 minutes, until pale, thick and increased in volume.
- Add the milk and Greek yogurt and mix on low speed just until combined.
- Whisk the flour and baking powder together. Add them gradually to the egg mixture and mix only until no dry flour remains. Pour the batter into the prepared pan.
- Make the fruit topping: melt the butter in a large frying pan over medium heat.
- Add 38 g sugar and the cinnamon, stirring until combined with the melted butter.
- Add the diced apples and cook for 4 to 5 minutes, stirring occasionally, until they begin to soften but still hold their shape.
- Fold in the blueberries, cook for 1 minute, then remove the pan from the heat and allow the fruit to cool for about 10 minutes.
- Make the cheese filling: place the cottage cheese and remaining egg in a bowl and blend with an immersion blender until mostly smooth.
- Mix 38 g sugar, vanilla and starch into the cottage-cheese mixture until evenly combined.
- Spoon the cottage-cheese filling evenly over the unbaked batter.
- Distribute the cooled apple and blueberry mixture over the cheese filling. Avoid pouring excess hot liquid into the pan.
- Sprinkle the sliced almonds evenly over the top.
- Bake for 45 to 50 minutes, until the top is golden and the centre is set. A skewer inserted into a cake section should come out without wet batter.
- Place the pan on a cooling rack and leave the pie in the pan for 20 minutes.
- Remove it carefully from the pan and allow it to cool completely before slicing.
Recipe notes
Helpful tips
- Use level tablespoons when measuring the flour because too much flour will make the cake dense.
- Let the cooked fruit cool before placing it over the batter so it does not begin cooking the batter prematurely.
- If using frozen blueberries, add them directly from frozen and do not thaw them first.
- Blend the cottage cheese until mostly smooth for a creamier filling.
- Allow the pie to cool completely before cutting so the cottage-cheese layer can set.
Equipment
- 23 cm round cake pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Electric mixer
- Immersion blender
- Large frying pan
- Silicone spatula
- Cooling rack
Storage
Serve chilled or allow individual slices to stand at room temperature for 20 minutes. The pie may also be warmed gently at 150°C for 5 to 8 minutes.
Additional tips
- Contains eggs, milk, wheat and almonds. Do not eat the batter raw. Keep the finished pie refrigerated because it contains a cooked dairy and egg filling.
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