A delicious summer dessert that really showcases the sweet and tart of fresh blueberries!
Preheat the oven to 180C
In a medium bowl, combine flour, sugar, and baking powder. Cut in butter. Mix in vanilla and egg.
Spray a 25cm springform pan with nonstick.
Press the base mixture into the bottom and slightly up the sides of the pan.
In another bowl, combine yogurt and egg yolks.
Pour the blueberries over the base.
Cover the blueberries with the yogurt mixture.
Bake at 180C for 50 minutes.
You'll notice that the photo has some raspberries in the cake as well -
DON'T DO IT!
Tasted great, but sticky-tastic coming out of the pan.
Maybe the raspberries made the whole thing too wet?
Be a purist, just use blueberries!
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