breakfast, recipe, summer, sweet

Yogurt Berry “Flan”

A rainy day often forces the outdoorsy people to parade inside, 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 by suggesting that hot and bright weather is almost here. Warmer weather seems to spark a desire for fruity sweetness, and this dessert has been my go-to for almost five years!
Meet the yogurt flan. He’s tangy, sweet, gooey and 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 wholesome 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 my boyfriend Ben calls it his favourite!


Yogurt Berry “Flan”



–  1 and 1/2 cups whole wheat pastry flour
– 1/3 cup sugar
– 1.5 tsp baking powder
– 1/3 cup canola oil
– 1 egg
– 1 tsp vanilla
– 2.5 cups berries- I used wild blueberries and frozen raspberries (not defrosted). Feel free to mix it up!
– 2 tbsp all purpose
– 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 over 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. It’s best if you spoon the yogurt filling over the berries, or else you won’t end up with a very evenly distributed flan!
3.   Bake for 60 minutes or until golden. I only needed about 45 minutes, but it depends on your oven and if you used frozen berries.

Wait for it to 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!