Instructions
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1
Preheat the oven to 350°F (175°C) and grease and flour a cake pan, or line it with parchment paper.
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2
In a mixing bowl or stand mixer, combine the eggs, vanilla sugar, and a pinch of salt.
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3
Beat on medium speed until frothy, then gradually pour in the sugar and beat for 3 to 4 minutes until light and pale.
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4
With the mixer on low speed, slowly add the melted butter, yogurt, and milk, mixing until fully incorporated.
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5
Gradually add the all-purpose flour, cornstarch, and baking powder, mixing just until a smooth batter forms.
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6
Gently fold most of the chopped strawberries and blueberries into the batter using a spatula, reserving a handful for the top.
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7
Pour the batter into the prepared cake pan and smooth the surface evenly.
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8
Garnish the top of the batter with the reserved strawberries and blueberries.
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9
Bake at 350°F (175°C) for 35 to 40 minutes, checking at 30 minutes, until a toothpick inserted into the center comes out clean.
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10
Allow the cake to cool in the pan for 10 minutes, then release from the pan and cool on a wire rack before slicing.
