Blueberry Yogurt Bake
- 1 cup fresh blueberries
- 4 eggs
- 1 cup plain Greek yogurt, whole or fat-free
- 4 Tablespoons honey
- 3 Teaspoons cornstarch
- Preheat oven to 325°. Grease a 9-inch pie plate.
Whisk the eggs in a bowl. Add the yogurt, honey and cornstarch and whisk until smooth. Spread half the berries in the pie plate, the pour over the yogurt mixture. Move some berries to the center if they drift to the edges. Sprinkle the remaining berries over the yogurt, distributing evenly.
Bake for 25 – 20 minutes until the edges are golden and the center is firm and doesn’t wobble any more. Leave to cool for 3 minutes. Serve immediately, scooped onto plate or into bowls or serve chilled.