Blueberry yoghurt cup cake

Name: Blueberry yoghurt cup cake
Cook time: 8 min
Total time: 8 min
Yield: 1
Ingredients: 4 TABLESPOONS flour (about 40 g); 3 tablespoons (approx. 25 g) Icing sugar; 1 package Vanilla sugar; 1⁄2 Tsp Baking Powder; 1 pinch Salt; 7-10 Tbsp grated rind of 1⁄2 organic lemon; 1 Egg (Gr. M); 2 tablespoons (approx. 40 g) Whole milk yoghurt; 3 TABLESPOONS Oil; 2 TABLESPOONS frozen blueberries

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
8 mins

TOTAL TIME
8 mins

Ingredients

Servings: 1

4 TABLESPOONS flour (about 40 g)
3 tablespoons (approx. 25 g) Icing sugar
1 package Vanilla sugar
1⁄2 Tsp Baking Powder
1 pinch Salt
7-10 Tbsp grated rind of 1⁄2 organic lemon
1 Egg (Gr. M)
2 tablespoons (approx. 40 g) Whole milk yoghurt
3 TABLESPOONS Oil
2 TABLESPOONS frozen blueberries

Directions

1
Mix flour, icing sugar, vanilla sugar, baking powder and salt in a greased cup. Add grated zest of organic lemon, egg, whole milk yoghurt and oil. Stir well with a fork. Fold in frozen blueberries.
2
Place cup on a saucer. Cook in the microwave at 800 watts 2-2 1⁄2 minutes. Remove and let rest for 1-2 minutes. Dust with icing sugar.