Beat the eggs with the sugar and lemon zest for a few minutes until they become light and frothy.
Add the oil and yogurt and continue beating.
Gradually incorporate the sifted flours with the baking powder, mix to obtain a smooth batter.
Grease a 20/22cm diameter springform pan and line it with parchment paper.
Grease the parchment paper as well.
Sprinkle the bottom with 30g of sugar and arrange 300g of blueberries on it.
Pour the batter inside and level it well.
Bake in a preheated oven at 175 degrees for about 50 minutes.
Meanwhile, cook the remaining blueberries in a pan with a little water and a tablespoon of powdered sugar until they soften, thickening the juice.
Once cooked, let the cake cool slightly and remove it from the pan.
Then flip it onto a serving plate and gently remove the parchment paper.
Moisten the surface with the blueberry juice and place the freshly cooked blueberries on top.
Sprinkle with a little powdered sugar and, if there are any left, fresh blueberries.
In the fridge in a cake container for up to 3 days
This cake is suitable for breakfast, a snack, or even as a dessert to impress guests. It is recommended to serve it with a dusting of powdered sugar and some fresh blueberries at the time of consumption.
Italia, Liguria
| Energy (kcal) | 154.21 |
| Carbohydrates (g) | 17.54 |
| of which Sugars (g) | 9.88 |
| Fat (g) | 7.47 |
| of which Saturates (g) | 1.86 |
| Protein (g) | 4.21 |
| Fiber (g) | 2.16 |
| Sale (g) | 0.1 |
