Place the blueberries in a pan with 25g (1oz) of the sugar and 3 tablespoons of water. Stir over a low heat for a minute until the sugar has dissolved, then turn the heat up and bring to the boil. Reduce to a simmer and cook the blueberries for a further 3-5 minutes, until their skins have started to split and the liquid has turned purple. Remove from the heat and pour into a bowl to cool.
Whisk the whole egg, egg yolks, remaining sugar and 150g (5oz) of the full-fat yogurt together, then place in a small pan over a gentle heat. Cook for 4-6 minutes, stirring continuously until the mixture thickens enough to cover the back of a spoon. Remove the pan from the heat and beat in all the remaining yogurt and the lemon juice.
Using a slotted spoon, add three quarters of the blueberries to the yogurt mixture and give it one stir before pouring the mixture into a 1 litre (1¾ pint) non-stick or silicone loaf tin. Freeze for at least 4 hours until firm. Allow to stand at room temperature for 45 minutes before turning out.
Serve topped with the reserved blueberries and their accompanying juice.
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