Gluten-Free Blueberry Yogurt Cake



Enjoy a delightful gluten-free treat with this Blueberry Yogurt Cake! Moist and bursting with juicy blueberries, this cake is perfect for any occasion.

Ingredients:
  • 1 1/2 cups gluten-free flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plain Greek yogurt
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • Powdered sugar for dusting optional

Instructions:

Set the oven to 350F 175C and heat it up

Prepare a 9-inch round cake pan by greasing and flouring it or lining it with parchment paper

Mix the gluten-free flour, baking powder, and salt together in a medium-sized bowl using a whisk

To make the yogurt smooth, mix the Greek yogurt, sugar, eggs, vegetable oil, and vanilla extract in a large bowl

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

Add the blueberries slowly and carefully

When the cake pan is ready, pour the batter into it and spread it out evenly

Put it in the oven and bake for 35 to 40 minutes, or until a toothpick stuck in the middle comes out clean

The cake should cool in the pan for 10 minutes before being moved to a wire rack to cool all the way down

If you want, you can sprinkle powdered sugar on top before serving


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