Bake one larger, flatter cake in a spring form, and one smaller. A bundt pan would be fine, too. The picture is the mini-cake I baked for Eyal and Nadav. When I come to take care of Noa, I make sure there's a treat for the boys when they get home from school. You can't see the blueberries, which are the lower layer.
2 eggs
1/2 c sugar
Lemon zest
1/2 c natural yogurt (I used sour cream and that was fine, too)
1/3 c sunflower oil
1 1/2 c flour (can be half Whole Wheat)
1/2 t. salt
Scant T baking powder - seems like a lot but it came out fine
1/2 c blueberries
Topping:
1 c. ricotta - 8 oz
1 t. vanilla
1/4 c sugar
1 egg
1 T coconut
1/4 c cranberries, currants, or raspberries
Powdered sugar when you serve it.
350 / 30 min.
In a large bowl, whisk the eggs, sugar, and lemon zest.
Add and whisk the yogurt, oil, flour(s) and baking powder.
Pour it in the greased baking pans, and add the blueberries. No need to mix, as they sink.
Mix the topping ingredients, holding the red berries. Place dollops of the ricotta mixture on the surface. If it touches, fine, but the original recipe doesn't spread it, they drop it on. Add the cranberries last in the open areas.
Bake about 30 minutes until golden brown. Dust with powdered sugar when you serve it.
This is a nice breakfast cake. Not very desserty.
