Step 1

Preheat oven to 375 degrees.

Step 2

Separate the egg yolks from the whites and place each in a medium-sized mixing bowl .

Step 3

Beat the whites by hand with a whisk or with a hand mixer until firm and fluffy.

Step 4

Add the salt, honey, lemon juice, lemon zest and yogurt to the egg yolks and beat until smooth and fully incorporated.

Step 5

Gently whisk a third of the egg whites in to the egg yolk mixture then gently fold in the rest until incorporated being careful to not deflate the egg whites.

Step 6

Heat the butter or oil an 8 or 9- inch ovenproof skillet , over medium-low heat.

Step 7

Pour the mixture into the skillet (pan will be very full) and cook for 1-2 minutes, just until set on the bottom. Gently sprinkle the blueberries across the top and then transfer skillet to the pre-heated oven.

Step 8

Bake for about 15 minutes, until puffed and browned on top and set in the center.

Step 9

Remove skillet from oven and let cool slightly on a wire rack.

Step 10

Serve warm or at room temperature with a dollop of yogurt and extra fruit on the side.