Ingredients:
- 2 cups fresh blueberries
- 3 cups all-purpose flour, divided
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter
- 2 cups granulated sugar
- 4 ounces cream cheese
- 4 large eggs
- 8 ounces plain Greek yogurt
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Directions:
- Preheat oven to 350°F.
- Place blueberries in bowl and toss with 2 tablespoons flour. Set aside.
- Combine remaining flour, baking powder, baking soda and salt in large bowl; whisk until combined.
- In bowl of electric mixer, beat together butter and granulated sugar. Beat in cream cheese. Add eggs one at a time, mixing well between additions. Alternately add flour mixture with yogurt (batter will be thick). Mix in vanilla extract. Fold in floured berries using a spatula.
- Pour mixture into 10-inch bundt pan and bake about 70 minutes, or until a toothpick inserted in center comes out clean.
- Let cake rest in pan 5 minutes before turning out onto a cooling rack. When cake is cooled, transfer to cake stand and dust with powdered sugar.
