125 g of greek yogurt
190 g flour
½ ts baking powder
150 g sugar
150 g of blueberries
125 g of semi-salted butter
Preheat the oven to 180 ° C.
Melt the butter in a saucepan and let it cool.
In a bowl, combine the flour, sugar and baking powder. Add the Greek yogurt, eggs and melted butter. Mix until the dough is smooth.
Add the lemon juice and its zest and pour half of the cake batter into a buttered and floured mold.
Incorporate the blueberries (keep a few aside) into the remaining dough, mixing with a spatula to avoid damaging them, then pour into the mold. Garnish with the rest of the blueberries on top and bake for about 35 minutes. Take out of the oven and let cool before unmolding.