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Heat the oven to 350°F / 180°C.
Place the oats in a food processor and mix them into flour.
Pour into a large mixing bowl and mix together with almond flour, rice flour, baking powder, vanilla and sea salt.
Place butter, maple syrup and lemon zest in the food processor and mix until creamy.
Add egg yolks and yogurt and continue to beat for another minute.
Pour the liquid into the mixing bowl with flour and fold everything together.
Beat egg whites in a separate bowl with an electric mixer until soft peaks form.
Slowly fold the egg whites and half of the blueberries into the cake mixture.
Put a baking sheet inside an 8 inch spring form cake pan and pour the batter into it.
Sprinkle the remaining blueberries on top.
Bake for about 50-60 minutes, or until dark and golden on the top and baked all way through.
Remove from oven and let cool for a while before removing the sides.
Wait until the cake cools completely then place the cake on a large serving platter.
Carefully break the cake into variously sized pieces.
Arrange with random dollops of whipped cream, yogurt and mixed berries on top and in between them.
Scatter any remaining berries on top and serve immediately.