Blueberry yoghurt cake

A wonderfully delicous summer cake for the garden party!

• 180 g butter, soft, in pieces
• 100 g sugar
• 20 g vanilla sugar, homemade
• 4 eggs
• 150 g yoghurt, 3.5% fat or coconut yoghurt
• 320 g flour
• ½ pck. baking powder
• 300 g blueberries

1. Preheat the oven to 180°C. Grease the loaf tin.

2. Place the butter, sugar and vanilla sugar in the mixing bowl and mix on speed 4 for 1 minute until fluffy.

3. Add the eggs and yoghurt and mix for 1 minute on speed 4.

4. Add the flour and baking powder and stir in for 30 sec./speed 4.

5. Add the blueberries and fold in with a spatula. Spread the batter into the prepared loaf tin, bake for 1 hour (180°C) and leave to cool and serve.