Yogurt cake with organic flour and blueberries

Yogurt cake with organic flour and blueberries


  • 4 eggs
  • 200 ml natural yogurt
  • 30 g erythritol
  • 150 g organic flour 
  • 1 tbsp baking powder
  • 2 handfuls of blueberries
  • A few mint leaves for decoration


Beat the eggs with erythritol until foamy. Then add natural yogurt and mix thoroughly until the consistency is smooth.

Stirring constantly, add baking powder and flour. Add the blueberries and mix slowly, so that the fruit is not crushed, but in whole pieces. 

Line a round baking form with baking paper and pour the dough into it. Put the dough in a preheated oven at 180 degrees. Bake for 45 minutes until the top of the dough is lightly browned.

Decorate the dough with mint once it has cooled.

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