Very Berry Summer Cake

• 4 large eggs
• 3/4 cup sugar
• 750g container vanilla yogurt (NOT fat-free)*
• 1 tbsp vanilla
• 1 1/4 cups flour
• 2 cups fresh or frozen Kustermans' blueberries (not thawed)
• 1/4 cup flaked almonds

In a large bowl, beat eggs and sugar at maximum speed for five minutes.

Using a whisk, gently stir in yogurt and vanilla

Sift flour over mixture little by little, whisking to avoid lumps

Delicately fold in berries

Pour into 9 inch greased, floured spring-form pan

Sprinkle almonds over top

Bake at 350F (180C) until top is evenly golden brown (about 75 - 90 minutes)

Chill, remove form and serve

* Recipe will not be successful if you use yogurt that is aspartame-sweetened. Choose yogurt with 1% or more M.F.