125 ml full yoghurt
75 ml of sunflower oil
150 g of sugar
210 g self-rising flour
150 g blueberries
200 g cream cheese
75 g of soft unsalted butter
180 g powdered sugar + extra for pollination
100 g blueberries
100 g red berries
Few sprigs of mint
Food processor, hand mixer, greased floured cake mold, zest
Total time: 1 HOUR AND 50 MINUTES
Preheat the oven to 180˚C.
Mix the yogurt, oil, sugar, a pinch of salt and the eggs until smooth. Sift the flour over the bowl and fold in the batter. Spatial the berries through.
Pour the batter into the cake pan. Bake in about 50 minutes until golden brown and done.
Meanwhile, mix the cream cheese and the butter in a large bowl. Stir in the powdered sugar little by little.
Remove the peel from the lemon zest with a six-door sauce and save. Squeeze half of the lemon over the cream cheese mixture and mix. Store in the refrigerator.
Remove the cake from the oven and let cool completely.
Brush the top of the cake with the cream cheese mixture and place the blue and red berries on top, sprinkle with lemon zest. Put mint tops in it. Dust with a little powdered sugar.