Simple Blueberry Cake with Greek Yogurt

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8-inch pan and line the bottom with parchment paper. In a small bowl, toss the blueberries with 1 tablespoon of flour until lightly coated.
2. In a large bowl, whisk together the eggs, honey, Greek yogurt, melted coconut oil, vanilla, and lemon zest until smooth and pale.
3. Sift in the flour, baking powder, and salt. Gently whisk until just combined; avoid overmixing to ensure the cake remains tender.
4. Fold in the floured blueberries using a spatula. Pour the batter into the prepared pan and smooth the top.
5. Bake for 40–45 minutes, or until the top is mahogany-colored and a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.