Blueberry Yogurt Breakfast Cake

 

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Ingredients

1/2 cup butter, softened, plus more for the pan

1 cup sugar, plus 2 Tbsp. for the berries

3 eggs

1 1/2 cup plain yogurt (I used vanilla flavored since it is what I had.)

1 tsp. vanilla extract

2 cups all-purpose flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

2 cups blueberries (I used frozen and they worked just fine.  Could also use raspberries. . .or . . .)

Directions

Preheat oven to 350 degrees.

Butter a 9" x 9" pan.

In large mixing bowl, combine butter, sugar, eggs, yogurt and vanilla.  Mix well

Add flour, salt, baking powder and baking soda, mix until just combined.

Pour batter into pan.  Toss berries with 2 Tbsp. sugar and sprinkle evenly on top the batter in the pan. (I left out the 2 Tbsp. sugar on the berries and it was fine. )

Bake 45-55 minutes  or until toothpick inserted in center comes out clean.

Let cook for at least 10 minutes before serving.