Well…I was hoping to have some Solar Eclipse pictures to share this morning but unfortunately the weather where I was watching in Newfoundland didn’t agree. Disappointed but hey, I’ll catch it on the next go round, please god in 18 years! 🙂
So now lets talk about my recipe for today! 🙂 Wild Newfoundland Blueberries are what’s happening in my kitchen this morning. This year, with the abundance of blueberries, I’ve been whipping up a lot of recipes. So stay tuned for more blueberry recipes this week!! This blueberry cake is so moist, full of blueberries and super delicious. This easy recipe is perfect for brunch or a nice light sweet treat at the end of your dinner party.
Blueberry Greek Yogurt Cake
- 1 cup flour, I used white but you could also use almond flour.
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/4 cup coconut oil or butter, room temperature
- 2/3 cup sugar
- 1/2 tsp vanilla extract
- 1 large egg, room temperature
- 1/2 cup greek yogurt
- 1 1/2 cup fresh blueberries
Preheat oven to 375F with rack in middle of oven. Line the bottom of a 9 inch springform pan with parchment paper. Grease sides of pan with butter or cooking spray.
Sift flour, baking powder, baking soda and salt until combined.
In a separate bowl, beat coconut oil and sugar until light and fluffy. Add vanilla and egg and beat until light and creamy.
With the mixer on low, mix in the flour in 2 batches, adding the greek yogurt between each batch until combined. Do not overmix. Transfer cake batter to springform pan. Scatter blueberries evenly on top.
Bake until tester comes out clean, about 20 – 25 minutes. Let cake cool, in pan, on wire rack. Once cool, remove from spring form pan and slide onto cake plate. Dust with icing sugar and serve with whip cream or ice cream, if desired.
NOTE: You can also cook this cake in a 9 inch round cake pan, for about 30 – 40 minutes.
Enjoy! 🙂 Loving this Life Living “Around the Bay” ~ DD