Last week, I had a couple of friends come over for dinner. I went all Italian on them for dinner. Calamari and chicken picatta. For dessert; however, I decided to make something a bit lighter (and healthier).
1 cup plain yogurt
1/2 cup canola oil
1 cup sugar
1 1/2 cups flour
1 tablespoon baking powder
1 8-ounce container blueberries
Heat oven to 350 degrees. Spray an 8-inch cake pan with non-stick cooking spray.
In a medium bowl, beat eggs, oil, sugar, and yogurt together until smooth. Add flour and baking powder. Mix for about another minute. Switching to a spatula, add the blueberries and fold into the batter.
Pour the batter into the prepared pan and bake for about 35 minutes.