Ingredients

• 125 g butter
• 100 g powdered sugar
• 2 eggs
• 50 g white chocolate
• 180 g plain yogurt
• zest grated from 1/2 lemon, or a few drops of lemon flavoring
• 250 g all-purpose flour
• 1 teaspoon baking powder
• 1/2 glass blueberries

Glaze

• 50 g white chocolate
• 3 tablespoons yogurt

Preparation

1. Cut the butter into small cubes and leave at room temperature for about half an hour to soften. Also take the eggs and yogurt out of the refrigerator ahead of time to bring to room temperature.
2. Preheat the oven to 175°C. Grease a 9 x 25 cm loaf pan with butter and line with parchment paper.
3. Beat the butter with the powdered sugar until white and fluffy (about 7 minutes). Then add the eggs one at a time, beating thoroughly throughout.
4. Melt the chocolate and pour it into the whipped mixture, then add the yogurt and lemon zest or flavoring, and sift in the flour mixed with the baking powder directly through a sieve. Now beat the whole mixture with a mixer until you get a smooth, lump-free batter.
5. Toss the blueberries with a teaspoon of flour. Spoon a few tablespoons of batter into the bottom of the pan, then sprinkle with some of the blueberries, add more batter, and sprinkle with more blueberries again. Bake for about 45-50 minutes, until a toothpick comes out clean.
6. Prepare the chocolate glaze: break the chocolate into pieces, melt it, and mix in the yogurt gradually. Pour over the cake.