Preheat the oven to 180°C (350°F). Prepare a 9×9-inch baking pan by lining it with parchment paper or greasing it with butter.
In a large bowl, mix together the flour, sugar, baking powder, and salt.
In a separate bowl, combine the melted butter, eggs, yogurt, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix gently until combined.
Gently fold in the blueberries, being careful not to crush the fruit.
Pour the batter into the prepared pan and smooth the top.
Bake for 45-50 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Serving and Storage Tips:
Serve the cake cooled, optionally dusted with powdered sugar or topped with whipped cream.
Store in an airtight container at room temperature for 2-3 days or freeze for longer storage.
Variations:
Substitute blueberries with other fruits like raspberries, blackberries, or strawberries.
Add chopped walnuts or almonds to the batter for extra crunch.
Replace yogurt with sour cream or coconut milk for a different flavor.
Frequently Asked Questions:
Can I use frozen blueberries?
Yes, frozen blueberries work well in this recipe. Just add them directly to the batter without thawing them to prevent excess moisture.
Is this cake gluten-free?
No, this recipe contains all-purpose flour, but you can use a gluten-free flour blend as a substitute to make it gluten-free.
Can I use a different pan size?
Yes, you can use a different pan size, but the baking time may vary. Make sure to check the cake with a toothpick to ensure it’s fully baked.
