Easy yogurt cake

Name: Easy yogurt cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 10
Ingredients: 1 cup any flavour yogurt** (I find flavoured regular natural yogurt to be the best / room temperature ); 3 large eggs (room temperature); ½ cup vegetable oil; ¾ cup sugar; 1½ cups all purpose flour or cake flour; 1½ teaspoons baking powder; 2-3 tablespoons powdered sugar; 1 cup blueberries; ⅓ cup sugar; ½ tablespoon cornstarch; 2 tablespoons water; ½ tablespoon lemon juice

Prep 10 min Cook 40 min Serves 10 Source

Ingredients

1 cup any flavour yogurt** (I find flavoured regular natural yogurt to be the best / room temperature )
3 large eggs (room temperature)
½ cup vegetable oil
¾ cup sugar
1½ cups all purpose flour or cake flour
1½ teaspoons baking powder
2-3 tablespoons powdered sugar
1 cup blueberries
⅓ cup sugar
½ tablespoon cornstarch
2 tablespoons water
½ tablespoon lemon juice

Steps

1
Pre-heat the oven to 350F degrees (180 cm). Grease an 8 inch (20cm) cake pan or a 9½-10 inch (24 cm) bundt pan.
2
In a medium bowl, using a hand mixer on medium speed, lightly beat the eggs approximately 30 seconds, add oil, sugar and yogurt, beat for 1 minute until smooth, add flour and baking powder and beat until well combined approximately another minute.
3
Pour into the prepared cake pan and bake for approximately 35-40 minutes or until tested done (when a toothpick inserted in the centre of the cake comes out dry or with a few crumbs attached). Let cool 15-20 in the pan then move to a wire rack to cool completely. When cool, sprinkle with powdered sugar if desired.
4
In a medium pot mix together berries, sugar, cornstarch, water and lemon juice, bring to a boil then lower heat and simmer until desired thickness. Pour into a bowl, let cool completely and or refrigerate.