Blueberry sponge pudding

1 tin blueberries (or blueberries in season)
50g butter
4 Tbsp yoghurt
1 tsp vanilla extract
1/2 cup brown sugar
2 eggs
1 cup standard flour
2 tsp baking powder
1/2 tsp salt
2 Tbsp milk

Preheat oven to 200 degrees C.
Pour the blueberries into a baking dish.
Cream butter, vanilla and sugar.
Stir in yoghurt.
Beat in the eggs.
Sift flour, salt and baking powder and fold into mixture.
Stir in milk.
Spoon mixture over berries and bake for 40 minutes (or until sponge springs back when lightly pressed).
Serve with cream or ice cream.

Can be used with any other berries as desired.