
A moist yogurt cake with blueberries and lemon juice.
180 gGreek Yogurt
2 eggsChicken eggs
120 gBlueberries
1.5 cupsFlour
0.5 cupSugar
Whisk the Greek yogurt, sugar, eggs, and lemon juice until smooth.
Fold in the flour, salt, and blueberries until just combined.
Pour into a greased pan and bake at 180°C / 350°F for 45 minutes until set.
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1.5 tbspLemon Juice
To tasteSalt