This cake is a one of my family’s favorite deserts. It has a wonderful texture and is richness to it.  I love it too, because this cake doesn’t require a lot of fussing around in the kitchen. Simple and good, now you can’t beat that with a stick!

1/3 cup butter (softened)
3/4 cup sugar
3 eggs
2 cups all-purpose flour plus one tablespoon divided.
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup or 8 oz of Greek yogurt
1 cup Blueberries (fresh or frozen)

In a medium sized bowl mix together flour, baking soda, baking powder and salt. With an electric mixer beat together butter and sugar until they are light and fluffy.  Add eggs one at a time  until incorporated.  Don’t forget to scrap down your bowl yall.

Add dry ingredients to the egg mixture alternately with yogurt until all just are blended together.  Do not over mix!
Measure out one cup blueberries in a small bowl and sprinkle with 1 Tablespoon of flour.  Stir until berries are well coated with flour.  This helps keep your berries from sinking to the bottom.  Fold berries gently into cake batter.

Pour cake batter into a prepared bunt or tube pan (greased and floured so it won’t stick)

Bake in a 350 degree oven for 35-40 minutes or until golden brown and cake starts to turn loose from sides of pan.

Let cake set in the pan and cool for 5-10 minutes before turn out onto a cake platter.  Sprinkle with powdered sugar if desired.

~ Marsha Bradford