Juicy Yogurt Cake with Blueberries

Preheat the oven to 180 °C top/bottom heat. Line a small baking dish (approx. 10 cm x 15 cm) with baking paper.

In a large bowl, mix the whole spelt flour with the rolled oats and baking powder. Add milk, natural yogurt, eggs, honey, and rapeseed oil and stir everything into a smooth batter.

Gently fold the frozen blueberries into the batter. Pour the mixture into the prepared dish and smooth it out.