¼ cup unsalted butter, softened
½ teaspoon baking powder
½ teaspoon baking soda
Pinch of salt
½ cup granulated sugar
1 large egg
½ cup Greek yogurt
1 teaspoon vanilla extract
1 cup fresh blueberries
1 tablespoon powdered sugar (for dusting)
Preheat oven to 375 degrees, line the bottom of 8 inch springform pan with parchment paper. Grease the side of the springform pan with butter or cooking spray. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, combine butter and sugar using electric mixer, beat on medium-high speed until light and fluffy, 3-5 minutes. Add egg, vanilla extract and Greek yogurt and beat until fluffy. Gradually add flour mixture to butter mixture, just until combined. Do not over mix. Pour the batter into the prepared pan and spread the blueberries over the top. Bake cake for about 30-35 minutes (depending on your oven), until the top is golden brown and tester comes out clean. Let cool completely, after cake has cooled, release the cake from the springform pan. Dust with powdered sugar and serve.