(8 servings)
Preheat the oven to 360°F with top and bottom heat.
Beat the eggs in a bowl until obtaining a foamy texture. Add the sweetener, 1 Greek yogurt, oil, and stir until all the ingredients are blended.
Add the flour and baking powder with a strainer or sieve to prevent lumps, until obtaining a smooth texture.
Add the cocoa powder, a pinch of cinnamon and the coffee with blueberries to the mixture.
Grease a round baking pan, about 9 inches in diameter, and pour the mixture in it. Bake for 30-40 minutes and allow to cool on a baking rack for a couple of hours so it does not lose texture.
Once cold, add 1 yogurt over the cake and decorate with fresh blueberries.
