Cupcake on yogurt, with blueberries

This yogurt cake recipe is incredibly easy to prepare, no need to whisk or knead anything for a long time. Simply mix all the ingredients and send the dough to the oven. The result is a tender, fragrant, moist cake with lots of blueberries.

Ingredients

• Blueberries - 120 g
• Yogurt natural, without additives - 190 g
• Butter - 80 g
• Eggs - 3 pcs.
• Sugar - 120 g
• Flour - 270 g (2 cups with a capacity of 200 ml)
• Baking powder - 10 g
• Starch - 1 tbsp. the spoon
• Vanilla sugar - 1 teaspoon
• Almond flakes (optional) - 2 tbsp spoons
• Powdered sugar (for decoration) - to taste

Directions

1. Prepare the necessary ingredients.
2. For lack of blueberries, you can add other berries or dried fruits to the cake to your liking.
3. Immediately turn on the oven to heat up to 180°C.
4. Wash blueberries and pat dry on paper towels. Transfer the berries to a deep bowl and add starch (I have corn, but any will do).
5. Gently mix blueberries with cornstarch. Set aside.
6. Melt the butter and combine in a bowl with yogurt, eggs, sugar and vanilla sugar.
7. Use a whisk to stir the contents of the bowl until smooth. You don't need to bulk up.
8. Add sifted flour and baking powder.
9. Mix the mass until a homogeneous dough is obtained.
10. Add the blueberries and gently fold them into the batter with a spatula.
11. Line a cake tin (mine size is 24x9x5 cm) with baking paper and fill with batter. Level the surface.
12. Sprinkle almond flakes on top, if desired.
13. Bake the blueberry muffin in a preheated oven at 180°C for about 1 hour. The baking time will depend on the height of the cake, so be sure to check the readiness with a wooden skewer.
14. Remove the finished cake from the oven and let it cool completely on a wire rack.
15. Before serving, you can sprinkle the blueberry muffin with powdered sugar.
16. Bon appetit!