Italian yogurt cake with 380 g blueberries, baked in 1 hour

Ingredients

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200 g butter at room temperature
150 g sugar
2 tsp vanilla sugar
4 eggs
170 g Greek yogurt
300 g flour
½ packet of baking powder
approx. 380 g blueberries

Preparation

1. First preheat the oven to 180°C top/bottom heat, sort and wash the blueberries. Then butter and flour the loaf pan.
2. Next, mix the butter, sugar and vanilla sugar with the whisks of the hand mixer or food processor until fluffy.
3. Then gradually mix in the four eggs. Mix in each egg for a minute or two.
4. Now put the yoghurt in the mixing bowl and whisk 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 with a wooden spoon or a dough scraper.
7. Finally, pour the finished dough into the loaf pan and bake in the oven for about 1 hour at 180°