Blueberry Yogurt Cake
This blueberry yogurt cake is bursting with berries and is the perfect light and airy dessert for summer.
Ingredients
- 1 stick salted butter softened
- ⅓ cup sugar
- 1 teaspoon pure vanilla extract
- 2 eggs large
- 1 cup plain Greek yogurt
- 2 cups flour all purpose
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups blueberries (or berry of choice)
- powdered sugar for dusting optional
Instructions
- Preheat the oven to 375 degrees.
- Surround a large 10 inch spring form pan with aluminum foil (or use a 9 x 9 square pan without foil).
- Spray the pan with non stick cooking spray. In a large bowl, cream together the softened butter and sugar with a hand held mixer.
- Add the eggs and vanilla and mix until just combined.
- Add the Greek yogurt and mix on medium high speed until light and fluffy.
- Add the flour, baking powder, baking soda, and salt.
- Mix on low until just combined.
- Spread the batter in the prepared pan.
- Top evenly with the blueberries.
- Bake at 375 for 45-55 minutes or until the center comes out clean when a toothpick is inserted.
- Cool at least 20 minutes before serving.
- Dust with powdered sugar (optional).