In a bowl, Mix the yoghurt and flour for the dough, it will come together into a ball with a bit of mixing

Knead the dough for 5 mins on a floured board or bench (I use standard flour for kneading rather than wholemeal)

Roll dough into a rough rectangle, (you are aiming for a rectangle larger than an a4 piece of paper)  Dough should be approx 0.5cm thick, each time I flip the dough, I flour the topside, as the dough can be a little sticky to roll

Spread the cream cheese over the  dough, leaving approx 4cm along one edge

Add the blueberries on top of the cream-cheese layer, you want the blueberries to be evenly distributed and in a single layer.

Roll the dough up, starting from one long edge, to form a long sausage

Using a sharp knife, cut the sausage into 1.5-2cm thick slices

Place slices on a baking paper lined tray (I don't bother to glaze the scrolls, I bake them as is)

Bake at 180 degrees Celsius (360 Fahrenheit) for 20 minutes or until golden

Leave to cool

Serve

Store in an airtight container for 2 days