I certainly felt better when Suzy reminded me they just had a news report in the States that said blue berries are the most healthy food item in the world! I still have quite a few up my sleeve! LOL
For once I would like to introduce a version (there is another one coming soon!) of that famous American Cake:
Blueberry Yoghurt Chiffon Cake!

INGREDIENTS: For a 17 cm wide aluminium mold
-Egg yolks: 4
-Blueberry Jam: 30 g
-Yoghurt (no need to reduce the amount of water): 150 g
-Salad oil: 2 large tablespoons
-Egg whites: 4
-Flour: 90 g
-Sugar: 40 g

-In a large bowl mix egg yolks, yoghurt and blueberry jam.
Add oil and mix well.
Sprinkle flour on top in “rain” and mix well.

-Preheat oven to 170 degrees Celsius.
In a separate bowl beat the egg whites with sugar in two steps with half of the sugar each.
Check that the meringue is solid and “stands up”.

-Once the meringue is ready, pour one third into the bowl containing the batter and mix well with a whisker.

-Add remainder of meringue and mix the lot with a spatula.

-Pour the batter into the mold delicately and bake for 35 minutes.
Cover with a piece of foil paper midway if you don’t want the cake top to overcook.

-Once cooked, turn mold over onto a plate.
Wait until the cake has completely cooled before taking it out of its mold.

-Before eating it is best to chill the cake in the fridge after having taken it out of its mold.

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