Blueberry Greek Yogurt Cake

By AroundtheBaywithDD

A super moist blueberry coffee cake with coconut oil and greek yogurt!

FAMILY FAVORITE!

Ingredients

• 1 cup flour, I used white but you could also use almond flour.
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1/4 cup coconut oil or butter, room temperature
• 2/3 cup sugar
• 1/2 tsp vanilla extract
• 1 large egg, room temperature
• 1/2 cup greek yogurt
• 1 1/2 cup fresh blueberries

Details

Servings 6
Adapted from aroundthebaywithdd.com

Preparation

Step 1

Preheat oven to 375F with rack in middle of oven. Line the bottom of a 9 inch springform pan with parchment paper. Grease sides of pan with butter or cooking spray.

Sift flour, baking powder, baking soda and salt until combined.

In a separate bowl, beat coconut oil and sugar until light and fluffy. Add vanilla and egg and beat until light and creamy.

With the mixer on low, mix in the flour in 2 batches, adding the greek yogurt between each batch until combined. Do not overmix. Transfer cake batter to springform pan. Scatter blueberries evenly on top.

Bake until tester comes out clean, about 20 – 25 minutes. Let cake cool, in pan, on wire rack. Once cool, remove from spring form pan and slide onto cake plate. Dust with icing sugar and serve with whip cream or ice cream, if desired.

NOTE: You can also cook this cake in a 9 inch round cake pan, for about 30 – 40 minutes.