Breakfast Berry Trifle

Spray a Suvie pan with nonstick cooking spray and line with parchment.

In a medium bowl, whisk together flour, baking powder. baking soda, and salt.

Beat butter and sugar together in the bowl of a stand mixer on medium-high speed until light and fluffy, about 4 minutes. Add egg and lemon zest, and beat to incorporate.

Reduce speed to low and add the flour mixture until just incorporated. Add the yogurt and mix until incorporated. Fold blueberries into the batter by hand (if using frozen blueberries, toss with 2 tsp of flour before incorporating), scraping the bottom of the bowl to ensure no pockets of flour remain.

Spread batter into the prepared pan, smoothing the top. Insert pan into your Suvie, input settings, and cook now or schedule.

Bottom Zone: Slow Cook High for 1 hour

Remove pan from your Suvie and allow the cake to cool in the pan for 10 minutes. Remove muffin cake from pan, transfer to a cooling rack, and allow to cool completely before assembling.

Cut muffin cake into 4 pieces. With a serrated knife parallel to the counter, cut muffin cake pieces in half. You should have 8 pieces total.

Spoon 2 tbsp yogurt into the bottom of a tall, clear glass followed by 2 tbsp berries. Top berries with one portion of cake, trimming edges of cake as necessary to fit into glass. Repeat process with another layer of yogurt, berries, and cake. Repeat process with remaining three glasses.