Summer Fruitcake
Make this when the fruits are in season. It is a dense, moist yellow cake that is almost solid with fruit.
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½ c. butter, room temperature |
Cream the butter and sugar. Blend in eggs and beat well. Stir in yogurt and vanilla. Sift together dry ingredients and stir into batter. Cut up the fruit and fold in carefully so as not to break the blueberries. Bake in a lined, buttered pan at 375 until firm and lightly browned on top.