Blueberry Lemon Yoghurt Cake

Name: Blueberry Lemon Yoghurt Cake
Ingredients: 375 g / 12 oz blueberries, fresh (, divided (3 punnets) (Note 1 for frozen); 1 tbsp plain flour (all purpose flour); 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); 2 ¼ cups / 335g plain flour (all purpose flour); 4 tsp baking powder (Note 2 for baking soda / bi carb); Pinch of salt

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Total Time

1 hour

Prep Time

10 minutes

Cook Time

50 minutes

Rating

(137)

Ingredients

12 servings

375 g / 12 oz blueberries, fresh (, divided (3 punnets) (Note 1 for frozen)
1 tbsp plain flour (all purpose flour)
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)
2 ¼ cups / 335g plain flour (all purpose flour)
4 tsp baking powder (Note 2 for baking soda / bi carb)
Pinch of salt

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Preparation

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Step 1

Preheat oven to 200C / 390F (standard) or 180C / 350F (fan / convection). Grease a 22 cm / 9” springform pan with butter, line base with baking paper.

Step 2

Rinse blueberries, shake off excess water (but don’t pat dry). Set aside about 1/3 of the blueberries (for topping cake). Toss remaining blueberries in flour, set aside.

Step 3

Whisk Wet in a large bowl. Add flour and salt, sprinkle over baking powder.

Step 4

Whisk until just combined - few small lumps is fine. Stir through blueberries (including loose flour in bowl). Pour into pan, top with remaining blueberries.

Step 5

Place in oven, TURN DOWN to 180C/350F (standard) or 160C/320F (fan/convection). Bake 50 minutes or until skewer comes out clean. Remove sides of springform pan and cool on a rack, then once cool remove the base.