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Cake :
Preheat the oven to 325°F (170°C).
Line a 22-cm springform pan with parchment paper. Grease the sides. Set aside.
Place the yogurt for the icing in a cheese cloth strainer. Let drain for about 1 to 2 hours. Set aside in a cool place.
In a mixing bowl, whisk the eggs, brown sugar, and honey for 8 to 10 minutes until you get a fluffy white mixture.
Add all the remaining ingredients except the blueberries. Gently stir until you get a smooth texture.
Lightly mash 1 cup of blueberries. Gently fold the blueberries into the batter.
Pour into the mould.
Add ½ cup of blueberries on top of the cake. Put the rest aside to use later for decoration.
Bake in the oven for 1 hour and 15 minutes.
Icing :
In a bowl, combine the strained yogurt, powdered sugar, and lemon zest.
Remove the cake from the oven. Let cool before unmoulding.
Place the cake on a nice presentation platter. Spread the icing on the cake. Top with the remaining fresh blueberries.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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