Preheat your oven to 350°F and line an 8x8 inch baking dish with parchment paper, leaving slight overhang on two sides for easy removal later. This simple step ensures your bake won't stick and makes serving much cleaner. While the oven preheats, remove your eggs from the refrigerator if they're cold—room temperature eggs will blend more smoothly into the yogurt base and create a more cohesive batter.

In a large bowl, combine the yogurt, room-temperature eggs, maple syrup, and vanilla extract. Whisk vigorously for about 1-2 minutes until the mixture is smooth and well combined—this whisking incorporates air and helps the eggs emulsify fully with the yogurt. Sift the cornstarch directly into the bowl while whisking to prevent any lumps from forming in the batter. I find that sifting cornstarch before adding it makes a huge difference in the final texture—it keeps the bake smooth rather than grainy.

Gently fold 1 cup of the berries into the yogurt custard mixture, being careful not to over-mix or crush them too much—you want some whole berries for texture. Pour the batter into your prepared baking dish, then arrange the remaining 1/2 cup berries evenly across the top. I like to scatter them in an even layer so every slice gets a good berry-to-bake ratio.

Bake for 45 minutes until the center is set but still slightly jiggly—it should look similar to a baked custard, not completely rigid. The bake will continue to set slightly as it cools. Remove from the oven and let cool in the dish for at least 15-20 minutes before slicing. Once cool, sprinkle the cinnamon over the top if you'd like an extra warmth of flavor, then slice and serve.