Ingredients

Quick blueberry yoghurt cake {loaf cake}
200 g butter at room temperature
150 g sugar
2 tsp vanilla sugar
4 eggs
170 g Greek yoghurt
300 g flour
½ packet baking powder
approx. 380 g blueberries

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preparation

1. First preheat the oven to 180°C top/bottom heat, sort and wash the blueberries. Then butter and flour the loaf tin.

2. Next, mix the butter, sugar and vanilla sugar with the whisks of the hand mixer or food processor until fluffy.

3. Then gradually add the four eggs. Mix each egg for one or two minutes.

4. Now add the yoghurt to the mixing bowl and mix well with the other ingredients.

5. Now add the flour and baking powder and mix everything together to form a smooth dough.

6. Now fold the washed blueberries into the dough using a wooden spoon or a spatula.

7. Finally, pour the finished dough into the loaf tin and bake in the oven for about 1 hour at 180° top/bottom heat.
At the end, use a toothpick to check whether the cake is done.