All credit goes to my Aunt Ellen for this delicious recipe she found years ago. I’ve probably made it a few dozen times over the last several years and with a few slight modifications believe it is just about perfect now. Enjoy!!
- 1/4 c butter softened
- 1/4 c plain Greek yogurt
- 1 1/8 c white sugar divided
- 1 egg
- 3/4 c white flour
- 1/4 c wheat flour
- 1 t baking powder
- 1 t vanilla extract
- 2 c blueberries fresh or frozen
- 1 t cinnamon
Preheat oven to 350F degrees.
Coat a 9-inch spring-form cake pan with coconut oil or cooking spray.
In a medium size bowl, beat butter and yogurt with a hand mixer until creamy.
Slowly add 1 c sugar, then add the egg.
In a large size bowl, combine flours and baking powder
Stir in butter mixture. Add vanilla. Then fold in blueberries.
Pour batter into pan.
Combine remaining 1/8 c sugar and cinnamon. Sprinkle over batter.
Bake for 1 hour and allow cake to cool before serving.