Name: Blueberry Lemon Yoghurt Cake
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 12
Ingredients: Blueberries:; 375 g / 12 oz blueberries, fresh , divided (3 punnets) (Note 1 for frozen); 1 tbsp plain flour (all purpose flour); Wet:; 1 1/4 cups / 275g white sugar , preferably caster / superfine; 2/3 cup / 165ml vegetable or canola oil; 2 eggs; 1 ½ tbsp grated lemon rind; ¼ cup / 65 ml lemon juice; 1 cup / 250 g plain yoghurt (I use Greek); Dry:; 2 ¼ cups / 335g plain flour (all purpose flour); 4 tsp baking powder (Note 2 for baking soda / bi carb); Pinch of salt

1. FROZEN BLUEBERRIES: Use frozen, do not defrost, they will weep into the batter. Measure the blueberries, break them up if clumped and pop them back into the freezer in a bowl. Get the 1 tbsp of flour ready. Mix up the batter, then take the blueberries out of the freezer, take out 1/3, toss remainder in flour. Stir into batter, then continue with recipe.

2. BI CARB / BAKING SODA: This cake can be made with 1 1/2 tsp baking soda in place of the baking powder. But you need to move fairly quickly once it is mixed into the batter because all that lemon juice and yoghurt activates the baking soda quite aggressively. It looks and tastes the same.

3. This Blueberry Lemon Loaf is similar, also made with yoghurt, but the crumb is more dense because it has less flour in it. I prefer that texture for the loaf version of this cake - ideal for slicing.

4. STORAGE: This cake keeps very well for 2 - 3 days, I thought it was still good after 5 days. Store in an airtight container, not in the fridge. Also freezes great - defrost completely and serve at room temp.

5. Nutrition per serving, assuming 12 servings.

Blueberry Lemon Yoghurt Cake

Ingredients

Blueberries

Wet

Dry

Steps

Notes

Nutrition Facts