Cherry Yogurt Cake with Dried and Fresh Cherries

Ingredients

• 3 large eggs
• 150 g sugar (¾ cup)
• 100 ml vegetable oil (½ cup)
• 1 tsp vanilla extract
• 125 g plain yogurt (½ cup)
• 250 g all-purpose flour (2 cups)
• 10 g baking powder (2 tsp)
• Pinch of salt
• 150–180 g blueberries (fresh or frozen)
• 1 tbsp flour (for coating blueberries)
• Powdered sugar (for dusting)

 Instructions

1. Preheat oven to 170–180°C (340–355°F).
   Line a loaf pan with parchment paper or grease it well.
2. Whisk eggs and sugar until pale and slightly fluffy.
3. Add oil, vanilla, and yogurt, mix until smooth.
4. Sift flour, baking powder, and salt, then gently fold into the wet mixture.
5. Toss blueberries with 1 tbsp flour (prevents sinking), then fold them gently into the batter.
6. Pour batter into the pan, level the top.
7. Bake for 45–55 minutes
   – Toothpick should come out clean or with a few moist crumbs.
8. Cool completely, then dust generously with powdered sugar.

 Tips

• You can replace blueberries with cherries, raspberries, or chocolate chips
• For extra flavor, add lemon zest to the batter
• Serve plain or with vanilla sauce or whipped cream