I usually make this to serve as a dessert but leftover slices make a wonderful breakfast treat. It is an unbelievably simple recipe and I promise your friends and family will love it.
10 servings
1 ½ cup sugar
½ cup butter softened or ½ cup stick margarine
1 teaspoon vanilla
¾ cup plain yogurt
2 eggs
1 ½ cup flour
1 ½ teaspoon baking powder
¼ teaspoon salt
3 cups blueberries fresh or frozen
Cinnamon sugar
2 teaspoon cinnamon
¼ cup sugar plus one tablespoon for coating the pan

1. Preheat oven to 350 degrees. Coat an 8-inch spring form pan with cooking spray and sprinkle with one tablespoon of sugar. In a medium size bowl beat together sugar and butter until light and fluffy, add vanilla yogurt and eggs and mix until well combined.
2. In small bowl combine flour, baking powder and salt add to yogurt mixture. Combine the cinnamon and sugar and toss blueberries with 2 tbsp cinnamon and sugar. Fold sugared berries into batter but do not over mix and do not stir. The berries should not break or the batter will turn blue. Sprinkle with remaining cinnamon sugar.
3. Bake for one hour and check to see if it is cooked by inserting a knife when it comes out clean it is done, cook ten minutes longer if needed. Cool at least fifteen minutes before removing from pan, removing it too soon will cause the cake to crumble and fall apart.

Apple Cake
In step two replace the blue berries with 3 cups of chopped peeled apples (2-3 apples) and toss with cinnamon sugar then fold into batter as directed

Calories 337, Fat 10.7 g, Saturated Fat 6.3 g, Cholesterol 63 mg, Sodium 150 mg, Carbohydrate 57.7 g, Fiber 1.8 g, Sugar 40.8 g, Protein 4.4 g.

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