Super moist blueberry cake with yogurt

Ingredients for 1 servings:

• 170 g butter
• 150 g sugar
• 3 eggs
• 260 g flour, plus some for the blueberries
• 8 g baking powder
• 250 g blueberries, fresh or frozen
• 150 g Greek yogurt
• 1 pinch of salt
• ½ lemon(s), the juice
• 1 vanilla pod(s), including the pulp, or 1 tsp vanilla extract
• some powdered sugar for sprinkling
• Fat and flour for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

Beat the butter and sugar for about 4-5 minutes until fluffy. Add the eggs, then the yogurt, and mix. Add the lemon juice and vanilla seeds. Then add the flour, baking powder, and salt and mix briefly. Wash and dry the blueberries, and dust with flour. Fold 2/3 of the blueberries into the batter. Note: Do not thaw frozen berries beforehand. Grease and flour a loaf pan, pour in the batter, and spread the remaining blueberries on top. Bake at 160°C (convection oven) for about 1 hour. (Use a toothpick to check if the cake is fluffy!) Once cooled, dust with powdered sugar. The cake is super moist and can be eaten for several days.