Red, White And Blue Yogurt Cake

• 1 egg
• 1/2 cup soft unsalted butter
• 4 ounces soft cream cheese
• 1 cup sugar, divided
• 1 1/2 cups sifted cake flour
• 1 1/2 teaspoons baking powder
• 4 cups fresh berries (including raspberries, blueberries, strawberries, etc.)
• 2 cups vanilla yogurt
• 2 tablespoons cornstarch
• 1 tablespoon vanilla extract
• 2 egg yolks

1. Arrange the rack in the middle of the oven and preheat it to 400u0b0F Spritz a 10-inch springform pan with Baker's Joy. Place the unbroken eggs in a bowl of hot tap water for about 5 minutes.
2. Add the butter, cream cheese, 1/2 cup of the sugar, 1 egg, flour and baking powder in a large bowl. Stir with a wooden spoon to mix thoroughly, then pour into the prepared pan. Arrange the fruit on top. Rinse out the bowl, and add the yogurt, cornstarch, remaining 1/2 cup sugar, vanilla and remaining 2 egg yolks. Whisk thoroughly, then spread on top of the cake.
3. Bake until the crust is light brown around the edges and the middle is still a little jiggly, 30 to 35 minutes. Remove to a rack and cool thoroughly. Once the cake is cool, run a thin-bladed knife around the perimeter, and remove the sides of the pan. Serve at room temperature or chilled.

egg, butter, cream cheese, sugar, cake flour, baking powder, fresh berries, vanilla yogurt, cornstarch, vanilla, egg yolks

Taken from www.food.com/recipe/red-white-and-blue-yogurt-cake-240392 (may not work)