breakfast, recipe, summer, sweet

Yogurt Berry “Flan”

A rainy day can usher the outdoorsy people back into their homes, searching for activities to keep them busy. Today was that kind of rainy day; but the sunshine is now streaming into my kitchen, teasing me with its warmth. Warmer weather always seems to inspire fruity and light desserts, and this particular recipe has been my go-to for many years.
Meet the yogurt flan. It’s tangy, sweet, gooey, chewy, crumbly and oh-so-wholesome. A famous dessert at my house growing up, I adapted the recipe to make it “breakfast appropriate” but still indulgent enough to be dessert.
See the juiciness of the raspberries and blueberries? The oh-so-mild hit of lemon that distributes itself cleverly throughout the yogurt-y filling? And that right there, is a whole wheat crust. There is so much love packed into this flan, no wonder Ben calls it his favourite!



Yogurt Berry “Flan”



–  1 and 1/2 cups whole wheat pastry flour (note: if you don’t have whole wheat pastry flour, feel free to swap in half all-purpose and half whole wheat flour)
– 1/3 cup sugar
– 1.5 tsp baking powder
– 1/3 cup canola oil
– 1 egg
– 1 tsp vanilla
– 2.5 cups berries, fresh or frozen. Do not defrost if using frozen. In the photos I used wild blueberries and frozen raspberries.
– 2 tbsp all purpose flour
– 2 cups plain yogurt, greek or whole fat
– 1 egg, lightly beaten
– 1/3 cups sugar
– 2 tsp grated orange/lemon rind
– 1 tsp vanilla



1.  Preheat oven to 350F. Combine all the ingredients listed for the crust except for the berries, and press lightly into spring-form pan. Sprinkle the berries evenly on top.
2.    Mix the filling ingredients together until smooth (sprinkle the flour over the yogurt and then everything else to prevent lumps), then pour it over the berries. Don’t worry if it doesn’t spread out completely- just slightly tilt your pan to fill in the gaps!
3.   Bake for 45-60 minutes or until golden. Cooking time seems to depend on your oven, the thickness of your pan, and if you used frozen berries.

Cool completely before cutting. Serve it either room temperature or cold. Once it is at room temperature, store it in the fridge covered in plastic wrap. Enjoy!