|Category:||Breakfast & Brunch|
It’s a wonderful cake for anytime of the day, breakfast, brunch, dessert or tea.
– 40 g brown sugar
– 200 g flour
– a bag of baking powder (1 1/2 tsp)
– 115 g butter, at room temperature
– 200 g white sugar
– 3 eggs
– 1 cup (250 ml) fromage blanc or plain yogurt or sour cream
– 1 tsp vanilla extract
– 3 to 4 cups fresh blueberries
Preheat your oven to 180?C (360?F). Grease a 9 inch cake pan, preferably nonstick with a removable bottom.
Sift together the flour and baking powder. Set aside.
In a food processor, mix together the white sugar and butter until fluffy. Add the eggs, one at a time, mixing between each. Add the yogurts and the vanilla extract, mix again. Add the flour mixture, mix again.
Pour half of the cake batter in the cake pan. Pour half the blueberries over the surface. Cover with the rest of the batter, top with the remaining blueberries, and sprinkle evenly with the brown sugar.
Bake for an hour, until the top is golden and a knife blade inserted in the center comes out clean. Let cool in the pan for ten minutes, then turn out on a rack to cool completely. It’s even better the next day.