Whisk the eggs with the sugar and lemon zest for a few minutes, until light and fluffy.
Add the oil and yogurt and continue whisking.
Gradually incorporate the sifted flours with the baking powder, mix and obtain a smooth cream.
Grease a 20/22 cm diameter springform pan and line it with baking paper.
Also grease the baking paper.
Sprinkle the bottom with 30 g of sugar and arrange 300 g of blueberries on top.
Pour in the batter and level 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 icing sugar until softened, thickening the juice.
Once cooked, let the cake cool slightly and unmold it.
Then turn it over onto the serving plate and gently remove the baking paper.
Moisten the surface with the blueberry juice and arrange the just-cooked blueberries on top.
Sprinkle with a little icing sugar and, if any are left, some fresh blueberries.
In the refrigerator in a cake container for up to 3 days
This cake is suitable for breakfast, snacks, and also as an after-meal dessert to impress guests. It is recommended to serve it with a dusting of icing sugar and a few fresh blueberries at the moment of consumption.
Italia, Liguria
| Energy (kcal) | 108.64 |
| Carbohydrates (g) | 19.21 |
| of which Sugars (g) | 11.03 |
| Fat (g) | 1.82 |
| of which Saturates (g) | 0.68 |
| Protein (g) | 3.65 |
| Fiber (g) | 1.99 |
| Sale (g) | 0.07 |
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