Ingredients
- 1 cup (250 g) Greek yogurt
- 2 large eggs
- 2–3 tablespoons honey
- 1 teaspoon vanilla extract
- ½ cup blueberries
- 1 tablespoon cornstarch (optional, for a firmer texture)
- Pinch of salt
Equipment Needed
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Small baking pan
- Parchment paper
- Rubber spatula
- Cooling rack
- Refrigerator
Step-by-Step Instructions
I always begin by preheating my oven to 170°C (340°F) and lightly greasing or lining a small baking pan with parchment paper. I also rinse and gently dry the blueberries so they don’t add extra moisture to the batter. Preparing everything beforehand makes the process much smoother. (See the next page below to continue steps…)