This zesty Summer cake is hands down one of my favorites to make and indeed eat.
Minimal effort is required and the medley of juicy sweet blueberries, tangy lemon and creamy yoghurt is the perfect celebration cake to kickstart the Summer
Blueberry lemon yoghurt cake
450g fresh blueberries
1 tablespoon plain flour
250g caster sugar
250g natural yoghurt
2 medium eggs
160ml rapeseed / veg oil
Juice of 2 lemons
Zest of 1 lemon
330g plain flour
4 level teaspoons baking powder
Preheat your oven to 180C / 160C fan/ Gas 4.
Line the base of a 9” round spring-form tin with parchment paper and grease the base and sides.
Wash the blueberries and drain, don’t pat dry. Remove 150g of the blueberries and set aside for the top of the cake. With the remaining berries, spoon on the tablespoon of plain flour and toss to cover the berries. This will stop the berries sinking to the bottom of the tin during baking.
In a medium bowl, whisk the caster sugar, eggs, yoghurt, oil, lemon zest and juice. Set aside.
Sieve the plain flour, baking powder and salt into the bowl with wet ingredients and stir until combined.
Fold in the flour dusted blueberries and any remaining four in the bowl.
Scrape this batter into the prepared cake tin and sprinkle the reserved blueberries on top.
Place in the center of the oven and bake for 50/60 minutes until golden brown a knife inserted into the center comes out clean.
Once baked remove the spring-form tin, leaving the base on until completely cold.
Once cold, dust with icing sugar, slice and serve with a spoon of natural yoghurt or semi whipped cream!