Yogurt Cake

Dough

1½ cups sifted all purpose unbleached flour

¼ cup sugar

1 teaspoon baking powder

1 stick (8 tablespoons) unsalted butter, cut into pieces, room temperature

3 small egg yolks

Filling

3 small egg whites

2 cups (1 pound) vanilla yogurt

2 tablespoons plain yogurt

¼ cup sugar

½ teaspoon baking powder

¼ cup vanilla pudding mix (see note)

1 cup fresh bluberries

Heat oven to 360 degrees. Grease an 8-by-8-inch pan.For the dough: On a pastry board or large bowl, mix flour, sugar, baking powder, butter and egg yolks with a pastry blender until butter is evening distributed. The dough will not be sticky it will be crumbling. Divide the dough in two and pat one half evenly into the bottom of the prepared pan.For the filling: In a large bowl, beat the egg whites until stiff.In a second bowl, beat pudding mix, yogurts, sugar and baking powder until well combined, about 1 minute. Gently fold in the egg whites. Spread filling on the dough and sprinkle blueberries on top of the filling. Sprinkle on the remaining dough.Bake for about 40 minutes until the top is golden brown. The center will be a bit jiggly and will set upon cooling.Serves six to nine.Cook#146;s note: I use half of a 60 g packet of Polish Winiary brand pudding mix.