Preparation

Soften 200 g of dried blueberries in warm water. Meanwhile, prepare the base for the dough by whipping two eggs with 200 g of sugar.

Add 200 g of yogurt and 30 g of room temperature butter to the mixture and mix until smooth. Drain and dry the blueberries and add them with a pinch of salt and 280 g sifted flour to the mixture, incorporating everything with a wooden spoon.

Pour into 12 ramekins and bake in a preheated oven at 180 degrees for about 20 minutes. Serve with fresh blueberries.