Rhubarb, Blueberry, and Yogurt Cake

Ingredients:
1 cup plain Greek yogurt
1/2 cup vegetable oil
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup chopped rhubarb (fresh or frozen)
1 cup fresh blueberries
1 tbsp flour (for tossing berries and rhubarb)
2 tbsp demerara sugar (for topping)

Directions:
Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
In a large bowl, whisk together yogurt, oil, sugar, eggs, and vanilla extract until smooth.
In another bowl, sift together flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients into the wet mixture, stirring until just combined.
Toss rhubarb and blueberries with 1 tbsp flour to prevent them from sinking, then gently fold them into the batter.
Pour the batter into the prepared pan and smooth the top.
Sprinkle demerara sugar evenly over the surface.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve warm or chilled.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 290 kcal | Servings: 8 servings