I'm always in search of new, good breakfast recipes. When a co-worker's birthday came along, it seemed like the perfect time to try something new. This Blueberry Yogurt Cake sounded great and didn't have a lot of sugar, like so many blueberry recipes.
To cut down on calories - all my co-workers are watching their waistlines these days - I subbed Splenda for half the sugar. That was the only substitution I made, though I was tempted to try applesauce instead of butter.
I used a 9-inch round pan instead of a spring-form and it worked great. The batter was so thick that the blueberries didn't sink to the bottom! Of course, I had to turn the cake over to get it out, so they appeared to all be on the bottom! Ha!
Everyone liked this cake - it's moist and not too sweet! Perfect for breakfast!