Hello from here– Enjoying a quieter weekend here– Got up this morning on a sunny Saturday and popped this in the oven for our dessert tonight. And there’s some leftover on the plate in the kitchen that would be warm and toasty around the edges heated up for breakfast tomorrow. (kind of blueberry pancakes in cake form– is that enough justification?)
BLUEBERRY YOGURT CAKE
1 1/2 cups flour
2 tab. cornstarch
2 tsp. baking powder
1/2 tsp. salt
1 cup sugar
1 cup yogurt
1/2 cup canola oil
1 1/2 cups fresh blueberries*
Stir together the four, cornstarch, baking powder, salt and sugar. Then mix in the eggs, yogurt and oil. Finally fold in the blueberries.
Spray a 10 cup bundt pan with cooking spray and scrape the batter into it. Pop it into a 350 degree oven for 35 to 40 minutes, until it’s golden and firm to the touch.
Let the cake cool for at least 30 minutes and then turn it out from the pan onto a pretty plate.
I would totally eat this for breakfast– but served with whipped cream and more berries it would make a perfect summer dessert.
*You can use frozen berries, but do not defrost them before you stir them into the batter, or they will discolor the cake. And the cooking time will be a few minutes longer.