★Ingredients
- 1 cup granulated sugar
- 1 cup plain yogurt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
- 1/2 teaspoon baking soda
For the Topping*
- 1 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
★Instructions
- Preheat the oven*
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
- Prepare the cake batter*
- In a large mixing bowl, whisk together the yogurt, sugar, and eggs until smooth.
- Add the vegetable oil and vanilla extract, mixing until well combined.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the blueberries.
- Pour the batter*
- Pour the batter into the prepared cake pan, spreading it evenly.
- Prepare the topping*
- In a small bowl, mix the sugar and cinnamon together.
- Sprinkle this mixture evenly over the top of the cake batter.
- Bake the cake*
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Enjoy!