70 g cane sugar
2 eggs

Mix until it is a thick, light coloured foam

1 tbsp potato starch
70 g oat flour*
1 tsp vanilla sugar
1 tsp baking powder

Fold gently into the egg-sugar foam
Cover the bottom of a springform tin with baking paper and butter the sides
Pour the dough into the tin

300 g fresh blueberries

Sprinkle the blueberries on the cake batter
Bake in the preheated oven at 200°C for about 15 minutes

Serve the blueberry cake as such, or for example with frozen yogurt.

*Make sure that the products you use are 100% gluten free.