【Blueberry Yogurt Butter Cake】

This is a perfect + worth-trying recipe for butter cake lovers! Light, moist and moderate buttery! Bet you will neither regret nor feel guilty for having it ;>

Normally loaf pan is used for butter cake, but I prefer to serve cakes in small pieces. Plus I loves these paper cups ;)

Ingredients:
A) 125g - Butter
     1 cup- Sugar (80% filled/about 160g-170g)

B) 3 Eggs

C) 2 cups - Plain flour [I didn't have plain flour so replaced with cake flour, and it worked out well
     2 tsp   - Baking powder
     ¼ tsp - Salt
     ** (sieve together then add in 1 tbsp poppy seeds and mix well. NOTE: Original recipe does not have poppy seeds )
D) 1 small tub Yogurt (125g-150g) + milk = 1 cup
     OR
     1 cup - Yogurt (either plain or flavoured) (160g--170g)
     1 tsp  -  Lemon juice (optional) [not in my cake as I ran out of lemon. But I believe the cake will definitely be better with tangy taste]

E) 1½ cups - Fresh blueberries

Let's do it:
**Preheat your oven as you start your work
1) Beat (A) till creamy and fluffy.
2) Add (B), one at a time, mix well before each addition.
3) Fold in manually (C) alternate with (D) in 3 to 4 additions, beat till just incorporated.
** DO NOT OVER BEAT!!
4) Pour the batter in a greased 9"x5" loaf pan; arrange (E) on top but DO NOT PRESS!
5) Bake at 180C for 50-60 mins or until a skewer inserted and comes out clean [I got mine done in 35min.).
* Do not remove the cake out of oven immediately, let it sits in the oven for a while to cool down.
6) Cool the cake on wire rack as it's removed from oven.

Recipe Source: Cake.Bake.Love