Blueberry Greek Yogurt Cake

62 degrees and sunny…Chicagoans have their fingers and toes crossed that spring is here to stay!  After a long walk this morning (who am I kidding…probably another one this afternoon because it's so nice) I got an itch to make something I have been waiting for warmer weather to make…for some reason blueberries aren’t very ‘wintery’ to me. This is super easy to whip up…a GREAT idea for an Easter brunch or baby/bridal shower! 

Ingredients:

1 cup all-purpose flour, sifted

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 stick unsalted butter, softened

2/3 cup sugar

1/2 teaspoon pure vanilla extract

1 large egg

1/2 cup Greek yogurt

1 cup fresh blueberries

Directions:

Preheat oven to 375°F with rack in middle. Line the bottom of a 9x3-inch springform pan (or 9 inch round cake pan) with parchment paper. Grease the side of the pan with butter or cooking spray.

Sift flour, baking powder, baking soda, and salt together into a medium bowl.  In a separate bowl, beat butter and sugar until light and fluffy. Add vanilla and egg and continue beating until very creamy and light in color.

Keeping the mixer speed low, mix in the flour in 2 batches, adding 1/2 cup Greek yogurt in between the 2 batches to the cake batter until combined.

Transfer the cake batter to the springform pan. Scatter blueberries evenly on top.  Bake until cake turns golden, and the tester comes out clean, about 20 to 35 minutes, depending on your oven.

When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan.

Picture Source: Lindsay Klindt

Recipe Source: www.juliasalbum.com