Blueberry yogurt cake

Blueberry yogurt cake

Ingredients

• - 3 eggs
• - 125 ml vegetable oil
• - 175 g flour
• - 1.5 tsp baking powder
• - 1.5 tsp cinnamon
• - 1 lemon
• - 200 g blueberries (do not defrost frozen)
• - 125 g brown sugar
• - 125 ml of natural yogurt
• - powdered sugar for sprinkling

Directions

1. The dough is made very quickly, so we preheat the oven to 180 degrees and prepare the form: a rectangular baking dish (volume about 1 liter) is slightly greased with oil and laid with parchment. If the form is disposable, then I put the parchment only on the bottom.
2. In a bowl, mix: flour + baking powder + cinnamon;
3. Remove the zest from the lemon and squeeze out the juice;
4. Beat eggs a little;
5. Add zest + lemon juice + vegetable oil + sugar + yogurt to beaten eggs. Beat at medium speed until sugar dissolves;
6. Pour the egg-sugar mixture into the flour, mix until smooth at low speed, add the berries, mix with a fork and transfer to the prepared baking dish;
7. Bake for about 50-80 minutes (depending on the oven) at 180 degrees. If you feel that the cake is not yet baked, but is starting to burn, cover it with foil;
8. Remove the cake from the oven, let cool completely, remove from the mold and sprinkle with powdered sugar.