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Assemble your ingredients on the counter along with a spacious mixing bowl and a choice of a Bundt or standard loaf tin.
Grease the tin with butter or cooking spray and dust it with flour.
Place the yoghurt into the bowl, then fill the pot twice with sugar, and stir them together until smooth.
Add the eggs and whisk until the batter is soft.
Add a dash of vanilla extract and pour in the oil, stirring well.
Introduce the dry ingredients: flour, salt, and baking powder.
Sample the batter and adjust the taste with extra vanilla if needed.
Transfer the batter into the lined baking tin.
Coat the blueberries or raspberries lightly with flour and arrange them atop the batter, pressing down gently.
Bake for 35 minutes at 180C.
Let it cool for 10 minutes before inverting the cake onto a stand.
Dust with icing sugar and garnish with fresh rosemary.