Description
A moist and tangy fall cake featuring creamy Greek yogurt and bursts of fresh blueberries.
Ingredients
Scale
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup Greek yogurt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1.5 tsp baking powder
- 1 cup fresh blueberries
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350F and grease an 8-inch cake pan.
- Cream butter and sugar together until fluffy.
- Beat in eggs and vanilla extract.
- Stir in Greek yogurt until smooth.
- Fold in flour and baking powder gently.
- Gently fold in blueberries with a spatula.
- Pour into pan and bake for 45 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes before transferring to a wire rack.