Blueberry Yogurt Cake

Last week I had the pleasure to have a friend over for coffee. She's Irish, married to a Brazilian, they live in Minneapolis and she has the most charming English accent I have ever heard. I know she likes cake and coffee, as she used to live in Brazil. So, I woke up very early and baked this cake before she arrived for our long expected get together. After two years apart, as we had our coffee with cream, we talked non-stop trying to catch up!

Oh yes... the recipe! This is such a good cake that if you do not have the blueberries handy, they won't be missed.

Blueberry Yogurt Cake

1 cup sugar
2 cups flour
1 tablespoon baking powder
1 cup plain yogurt (I use honey flavored)
1/2 cup canola oil
1 dash salt
4 eggs
1/2 teaspoon vanilla extract

1 cup blueberries

1. Preheat the oven to 350° F/180° C. Grease and flour a tube or bundt cake pan. I used a round pan.

2. Mix the dry ingredients in a large bowl. In another bowl, beat the egg, yogurt, vanilla, and oil together. Make a well in the dry ingredients and fold in the wet until the mixture is moist. Fold in the blueberries into the mixture.

3. Pour the batter into the greased cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a toothpick comes out clean. Let stand for ten minutes. Slide a thin knife around the edges of the cake and invert it to a platter. Place a decorative stencil on top and dust confectioner's sugar using a fine-meshed sieve.