Ingredients:
• 2 large eggs
• 2/3 cup sugar
• 1/3 cup oil
• 3/4 cup plain yogurt
• 1 tsp vanilla extract
• 1 3/4 cups all purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• Pinch of salt
• 1 cup blueberries
• 1 tbsp flour for tossing blueberries
Methods:
Preheat the oven to 350 F and grease an 8 inch square pan, lining the bottom if you want easy lifting later.
Whisk the eggs and sugar in a large bowl until smooth and slightly creamy.
Add the oil, yogurt, and vanilla, then whisk until silky and well combined.
In another bowl, mix the flour, baking powder, baking soda, and salt.
Toss the blueberries with 1 tablespoon flour so they stay nicely spread through the batter.
Fold the dry ingredients into the wet mixture gently, then fold in the blueberries with slow strokes.
Spread the batter into the pan and smooth the top all the way to the corners.
Bake for 28 to 34 minutes, until the top is lightly golden and the center springs back.
Cool fully, then cut into squares for a neat breakfast cake style finish.
Nutrition: 236 kcal | 4 g protein | 33 g carbs | 8 g fat
