Preparation
- 1/2 cup (100g) of butter, softened
- 3/4 cup white sugar
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- Cream together the butter and sugar until light and fluffy
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- 1 egg
- 1 (150g) plain yogurt
- 1/2 tsp of vanilla
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- Beat in eggs, yogurt and vanilla
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- 7/8 cup of flour
- 1/2 tsp of baking powder
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- Stir flour and baking powder into batter
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- Gently stir in blueberries
- 1/2 cup pecans, chopped
- 1 tbsp. raw/brown sugar
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- In a small bowl, mix pecans and sugar together
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- Grease and flour bundt pan
- Place pecans in the bottom of the pan
- Pour 1/2 of the batter into the pan
- Sprinkle 1/2 of the pecan mixture on top of batter in pan
- Spoon the remaining batter over top, then sprinkle with the remaining pecan mixture
- Bake for 55-60 minutes
- Let cool for approximately 30 minutes before removing from pan
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