Lemon and blueberry yoghurt cake
We can’t rave about this cake enough! It’s so easy to make and has a beautiful high rise, a delicate, moist crumb plus it tastes phenomenal thanks to the lemon/blueberry combo.
- 45 mins cooking
- Serves 10
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Ingredients
- 1 1/2 cup sugar
- rind of 2-3 lemons
- 2 eggs
- 1 cup oil
- 1 cup yoghurt
- pinch of salt
- 3 tablespoon lemon juice
- 2 cup self-raising flour
- 1 cup frozen blueberries, dusted in a little flour
Method
- 1Preheat oven to 180oC (or 160oC fan bake). Grease a 20cm loose-bottom cake tin.
- 2Put the sugar and rind in a food processor, then blitz until finely chopped. Transfer to the bowl of a standing mixer. Add in the eggs and oil, beating until creamy. Add the yoghurt, salt and juice, beating until mixed. Fold in the flour and berries, mixing until combined.
- 3Scrape into the prepared tin and bake for 45 minutes or until a skewer comes out clean.
- 4Serve the cake with dollop of soft-whipped cream, if you like.
Notes
When using frozen berries, run them under some water to partially thaw them otherwise you will need to increase the cooking time.
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