“I baked this one sunday morning in Spring when I was craving baked goods but was looking to get rid of a few pounds. This cake is very moist and tastes great with salted butter and a cup of black tea. I use corn sugar to account for my fructose intolerance. Enjoy!”
READY IN:
1hr 10mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter and sugar.
  2. Add eggs one at a time, beating well after each addition.
  3. Add oil & vanilla sugar.
  4. Mix remaining dry ingredients together in a separate bowl.
  5. Add flour gradually to egg mixture, alternating with yogurt, ending with flour.
  6. Fold in blueberries.
  7. Pour into a greased loaf pan.
  8. Bake at 170C (~325 F), 40-50 minutes on convection, until a toothpick or sharp knife stuck in the middle of the cake comes out clean.
  9. Cool in pan for at least 10 minutes, then remove to rack for final cooling.

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