Wild Blueberries Yogurt Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

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In a separate bowl, whisk together the plain yogurt, vegetable oil, egg, and vanilla extract until smooth

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix

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Gently fold in the wild blueberries until evenly distributed throughout the batter.

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Pour the batter into the prepared cake pan and spread it out evenly.

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Once the cake is completely cooled, dust the top with powdered sugar if desired.

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