Easy Yogurt Cake

Rosemary (An Italian In My Kitchen)
Ingredients

Yogurt Cake

  • 1 cup Bright Cow Fresh Yogurt Natural
  • 3 large eggs (room temperature)
  • 1/2 cup vegetable oil 
  • 3/4 cup sugar 
  • 1 1/2 cups all purpose flour 
  • 1 1/2 teaspoons baking powder
  • powdered sugar

Blueberry Sauce

  • 1 cup blueberries
  • 1/3 cup sugar
  • 1/2 tablespoon cornstarch
  • 2 tablespoons water
  • 1/2 tablespoon lemon juice
Method
  1. Preheat oven to 350 degrees (180° celcius). Grease an 8 inch cake pan.
  2. In a medium bowl, using a hand mixer on medium speed, lightly beat eggs (approximately 30 seconds)
  3. Add oil, sugar and Bright Cow Fresh Yogurt Natural, beat for 1 minute until smooth
  4. Add flour and baking powder and beat until well combined for approximately another minute. 
  5. Pour into a greased cake pan and bake for 35-40 minutes or until tested done (when toothpick or knife inserted in cake comes out clean).
  6. When cool, sprinkle with powdered sugar if desired.
     
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