Blueberry yoghurt cake with muesli base | Diabetes UK

Ingredients

• For the base: 150 g/5 oz rolled oats
• 1 tbsp wholemeal flour
• 1 tbsp granulated sweetener
• 4 tbsp sunflower oil
• For the yoghurt and blueberry topping: 450 g/16 oz blueberries
• 1/2 lemon, juiced
• 3 tbsp granulated sweetener
• 500 g/18 oz 0% fat Greek yoghurt
• 250 g/9 oz 3% fat cream cheese, e. g. Philadelphia lightest soft cheese