Healthier Blueberry Sour Cream Cake

• 75 g butter, softened
• 190 g corn sugar (dextrose)
• 2 eggs
• 2 (8 g) packages vanilla sugar
• 1 teaspoon sunflower oil
• 160 g whole grain spelt flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 150 g plain yogurt
• 100 g blueberries

1. Cream butter and sugar.
2. Add eggs one at a time, beating well after each addition.
3. Add oil & vanilla sugar.
4. Mix remaining dry ingredients together in a separate bowl.
5. Add flour gradually to egg mixture, alternating with yogurt, ending with flour.
6. Fold in blueberries.
7. Pour into a greased loaf pan.
8. Bake at 170C (~325 F), 40-50 minutes on convection, until a toothpick or sharp knife stuck in the middle of the cake comes out clean.
9. Cool in pan for at least 10 minutes, then remove to rack for final cooling.

butter, corn sugar, eggs, vanilla sugar, sunflower oil, flour, baking soda, baking powder, cinnamon, salt, yogurt, blueberries

Taken from www.food.com/recipe/healthier-blueberry-sour-cream-cake-449713 (may not work)