Blueberry cake
Serves 8 - 10
Easy
Prep:
Cook:
Bake this simple blueberry cake when you're craving something sweet. This easy, fruity bake contains natural yogurt, which keeps the sponge moist and squidgy
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- 1 tsp butter
- 400g frozen blueberries
- 335g flourplus a spoonful for the berries
- 275g caster sugar
- 2 eggs
- 165ml vegetable oil
- 2 tbsp lemon zest
- 65ml lemon juice
- 250ml thick natural yogurt
- 4 tsp baking powder
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Butter a 22cm cake tin and line the base with baking parchment.
step 2
Put a third of the frozen blueberries aside, sprinkle the rest with flour and set aside (do not defrost first).
step 3
Beat the sugar and eggs together in a large bowl until smooth, then add the vegetable oil, lemon zest and juice and the yogurt. Combine the wet ingredients with the flour, baking powder and a pinch of salt using a whisk. Don’t worry if a few lumps remain.
step 4
Add the blueberries that were mixed with flour.
step 5
Pour the cake mixture into the prepared tin and sprinkle the remaining berries on top. Put the tin in the oven, reduce the temperature to 180C/160C fan/gas 4 and bake for 1 hr 10 mins-1 hr 20 mins, or until a skewer inserted into the cake comes out clean.
step 6
Remove from oven and set aside to cool. After removing from the baking tin, sprinkle the cake with icing sugar, if you like.
