Healthier Blueberry Sour Cream Cake - cooking recipe

Ingredients

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

Preparation

Cream butter and sugar.
Add eggs one at a time, beating well after each addition.
Add oil & vanilla sugar.
Mix remaining dry ingredients together in a separate bowl.
Add flour gradually to egg mixture, alternating with yogurt, ending with flour.
Fold in blueberries.
Pour into a greased loaf pan.
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.
Cool in pan for at least 10 minutes, then remove to rack for final cooling.