BLUEBERRY YOGURT CAKE

My friend Brinda discovered this simply superb and delicious recipe (https://www.pumpkinnspice.com/blueberry-yogurt-cake/) and made the cake for us on our camping trip. It stayed well and super super moist even after few days and everybody loved it. So, I had to give it a try too and turned out to be super duper delicious. This has become one of our favorites now and I'll be making this again and again for many years to come. 😋

Ingredients

2½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter softened
2 cups white sugar
2 egg yolks
1 egg white
2 tablespoons lemon juice
1 teaspoon vanilla bean paste or vanilla extract
1½ (5.3 ounce) containers blueberry Greek yogurt
½ pint fresh blueberries

Instructions

1. Preheat oven to 350F. Lightly grease and flour a 10 inch bundt pan.Set aside.
2. Sift together the flour, baking soda, and salt. Set aside.
3. Using an electric hand mixer or stand mixer with a fitted attachment, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
4. Beat in the eggs and egg white, one at a time. Mix in lemon juice and vanilla extract.
5. Alternate beating in the flour mixture and yogurt until thoroughly combined. Gently fold in blueberries. Pour batter into prepared bundt pan.
6. Bake for 60 minutes, or until toothpick inserted into cake comes out clean.
7. Allow to cool for 20 minutes in pan, then move to a wire rack to cool completely.

Notes

1. Cake will keep in an airtight container for up to five days, due to the moisture from the yogurt.
2. For less blueberry flavor, feel free to use plain or vanilla Greek yogurt instead of blueberry yogurt.