A blueberry pancake cake, from a recipe on  The Snack Girl website , which can also be made with cherries, strawberries or raspberries or ripe plums: it is an easy to make and very light dessert, ideal as a summer dessert or in breakfasts in the summertime. Little sugar, little flour, very little butter and few calories: only 120 per serving. Here I explain how to do it and the perfect combination to try it!

BLUEBERRY PANCAKE CAKE

For 10 servings
A cup of whole or vegetable milk
3 large eggs
1/4 cup of sugar (about 75 gr) + a spoon to sprinkle
1/2 cup of Fiberpasta or double zero flour
A pinch of salt
Half a teaspoon of vanillin or other vanilla flavor
Two tablespoons of melted butter
One level teaspoon of yeast
350 grams of blueberries or other red fruits

The procedure for making this blueberry pancake cake is really simple: in a mixer (or in a bowl using an electric mixer) mix all the ingredients apart from the butter until they are completely blended. Then add the melted butter and pour the mixture into a baking dish or a pan lined with parchment paper, on which you have already placed the blueberries to make a homogeneous layer. The cake goes in the oven for 25 minutes at 180 degrees, until it appears golden. Sprinkle it with a spoonful of sugar.

To garnish: as an accompaniment, work a jar (170 g) of Greek yogurt or quark cheese (200 g) with a teaspoon of sugar or honey and a little cinnamon. Cut your own slice of cake and serve it with two generous spoons of yogurt or cheese cream!
(photo via Snack Girl )