Ingredients

  • Dry: 1 ½ cups all-purpose flour, 1 tsp baking powder, ¼ tsp salt.

  • Wet: 2 large eggs, ½ cup granulated sugar, ½ cup Greek yogurt (plain or vanilla), ¼ cup melted butter (slightly cooled), 1 tsp vanilla extract.

  • The Star: 1 cup fresh or frozen blueberries (tossed in a teaspoon of flour to prevent sinking).

Instructions

  1. Prep the Oven and Pan: Preheat your oven to 180°C. Generously grease a 6-cavity donut pan with butter or non-stick spray.

  2. Mix the Base: In a large bowl, whisk together the eggs and sugar until light and slightly frothy. Stir in the Greek yogurt, melted butter, and vanilla extract until the mixture is smooth and well-combined.

  3. Combine: Gently fold in the flour, baking powder, and salt. Be careful not to overmix; stop as soon as the white streaks of flour disappear to ensure the cakes stay tender.

  4. Add Blueberries: Gently fold in the blueberries. If using frozen ones, do not thaw them first, as this will streak the batter purple.

  5. Fill and Bake: Spoon the batter into the donut pan, filling each cavity about ¾ full. Use the back of a spoon to smooth the tops.

  6. Bake: Place in the oven for 15–18 minutes, or until a toothpick comes out clean and the tops are golden brown.

  7. Cool and Serve: Let them cool in the pan for 5 minutes before transferring to a wire rack.

Pro Tip: Serve these warm with a light dusting of powdered sugar or a simple lemon glaze for extra zing!