1/2cupreal buttermargarine or imitation butter won't work
2cupsblueberriesfresh or frozen
For the Cake
2largeeggsat room temperature
1/3cupwhole milk1%, 2%, cashew, or almond milk may be used
Preheat oven to 350 degrees F.
Grease a 8 or 9-inch springform pan with solid vegetable shortening or non-stick baking spray.
I also like to line the bottom with parchment paper.
Sprinkle 1/2 cup melted butter in bottom of the pan. Evenly sprinkle 1 cup brown sugar over the butter. Finally, evenly spread the blueberries over the brown sugar.
In a bowl, combine flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a mixer combine oil and sugar on low speed.
Add vanilla and eggs. Blend.
Slowly mix in the flour mixture alternating with the Greek yogurt and milk.
Spoon the batter into the prepared pan and smooth top.
Bake for 45 to 50 minutes at 350 degrees F.
Test cake by inserting a wooden pick into the center of cake. The cake is done when it comes out clean or with dry crumbs.
Cool on a wire rack. After 5 minutes, run a thin knife around the cake edge and loosen the springform ring.
Store in the refrigerator up to 5 days.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.