Ingredients
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1¾ cups (220g) all-purpose flour
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1½ teaspoons baking powder
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¼ teaspoon salt
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¾ cup (150g) granulated sugar
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½ cup (120g) plain yogurt
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⅓ cup (80ml) melted butter or coconut oil
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2 large eggs
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1 teaspoon Vanilla Extract (Alcohol-Free)
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1½ cups (200g) fresh or frozen blueberries
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1 tablespoon flour (for coating blueberries)
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Optional: powdered sugar or lemon glaze for topping
Instructions
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Preheat oven to 175°C (350°F). Grease or line a 9-inch round cake pan.
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In a bowl, whisk flour, baking powder, and salt.
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In another bowl, mix sugar, yogurt, and melted butter. Add eggs one by one. Stir in Vanilla Extract (Alcohol-Free).
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Gradually add dry ingredients to the wet mixture. Stir until just combined.
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Toss blueberries in 1 tablespoon flour. Fold gently into the batter.
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Pour batter into the pan and smooth the top.
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Bake for 40–45 minutes, or until a toothpick comes out clean.
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Cool in pan 10 minutes, then transfer to a rack.
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Once cooled, dust with powdered sugar or drizzle with lemon glaze.
Notes
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Use Greek yogurt for a richer texture.
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Coconut oil can be used instead of butter.
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Do not overmix the batter after adding the flour.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes