Ingredients

  • 1 cup natural yogurt (250 grams)
  • 3 eggs
  • 1/2 cup olive oil (112 grams)
  • 1/3 cup brown sugar (67 grams)
  • 1 1/2 cups flour (225 grams)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon of cinnamon

Bluberry Sauce

  • 1 cup blueberries
  • 1/3 cup brown sugar
  • 1/2 tablespoon cornstarch
  • 2 tablespoons water
  • 1/2 tablespoon lemon juice
  • Optional 1 teaspoon of raspberry extract

Instructions

  • Heat oven to 180° Celsius
  • Line cupcake tray
  • In a medium bowl, using a hand mixer on medium speed, lightly beat eggs (approximately 30 seconds) add oil, sugar and yogurt, beat for 1 minute until smooth, add flour, cinnamon and baking powder and vanilla and beat until well combined approximately another minute. Pour into greased cake pan and bake 15-20 minutes or until tested done (when toothpick or knife inserted in cake comes out clean). When cool, cover with sauce.

Blueberry Sauce

  • In a medium pot mix together berries, sugar, cornstarch,  water and lemon juice, bring to a boil then lower heat and simmer until desired thickness. Pour into a bowl, let cool completely and or refrigerate.