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1
Sift ingredients marked with .
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2
Line the pan with parchment paper or coat with oil.
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3
Bring the eggs to room temperature.
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4
Using a hand mixer whip the eggs and sugar in a bowl until thick and creamy.
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5
Add the yogurt and mix.
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6
Add the flour to Step 2 in two batches.
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7
Fold in with a spatula.
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8
The second time you add flour also add 1/3 of the blueberries and mix in.
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9
Preheat the oven to 180C.
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10
Pour 1/2 the batter from Step 4 into the pan and scatter 1/3 of the blueberries over the top.
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11
Pour the second 1/2 of the batter in the pan and scatter the remaining 1/3 blueberries over the top.
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12
If you'd like, place cheese on top of the blueberries.
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13
You can use any kind of cheese such as shredded or mozzarella cheese.
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14
Bake in the oven at 180C for 20 minutes.
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15
Reduce the heat to 160C and continue baking for an additional 30 minutes.
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16
If you use a metal baking pan, reduce the respective times by 8 minutes.
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17
Don't be stingy with the blueberries and use a lot in this cake.
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18
The acidity of the yogurt, the sweetness of the blueberries and the saltiness of the cheese together are superb!
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19
For breakfast, I like to lightly toast this cake and top with cream cheese.
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20
Try topping this cake with vanilla ice cream for tea time.
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21
Note: If you use 50 g of sugar, the sweetness will be really subtle, and 70 g of sugar will still not be very sweet.
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22
100 g of sugar will make it taste like a 'low sugar' cake.
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23
If you have a sweet tooth, use 150g of sugar.
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24
At my mother's request I baked this cake with 150 g of sugar.
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25
It browned really well, but my mother said it could have been a little sweeter.
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26
If you use frozen blueberries, increase the baking times slightly.
