Fluffy lemon mug cake with yogurt and blueberries

Ingredients

For 1 serving

• All-purpose flour25 g
• Eggs25 g
• Sugar8 g
• Reduced-fat milk20 ml
• Baking powder2 g
• Lemon zestto taste
• Nonfat Greek yogurt80 g
• Blueberries80 g

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Preheat the oven to 180 °C (conventional). Wash the lemon under hot water, dry it and grate the zest, only the yellow part.
2. Beat the egg and keep the stated amount; put it in an ovenproof mug with the sugar and beat with a fork until the sugar dissolves.
3. Add the milk and lemon zest, then the flour and baking powder, and stir until no dry flour is left, scraping the bottom and sides of the mug well.
4. Bake for about 15 minutes, until risen and golden and a skewer pushed into the centre comes out dry.
5. Meanwhile rinse the blueberries; serve the cake warm with the Greek yogurt and blueberries.