Blueberry Cake
1 hr 30 min
A moist yogurt-and-lemon loaf cake packed with flour-dusted blueberries to keep them suspended, topped with a scatter of frozen berries.
| prepPreheat oven to 200°C / 400°F (180°C / 355°F fan, gas 6) | |||||||
| prepButter a 22 cm cake tin and line the base with baking parchment | |||||||
| 1 tsp butter | Butter & line tin | Bake 180°C / 355°F (160°C fan), 1 hr 10–20 min | Cool, dust with icing sugar | ||||
| 267 g frozen blueberries (2/3 of total, for batter) | Toss berries with flour | Fold in floured blueberries | Pour into tin, top with reserved berries | ||||
| 1 spoonful flour (to coat berries) | |||||||
| 275 g caster sugar | Beat sugar & eggs until smooth | Beat in oil, zest, juice & yogurt | Whisk in flour, baking powder & salt | ||||
| 2 eggs | |||||||
| 165 ml vegetable oil | |||||||
| 2 tbsp lemon zest | |||||||
| 65 ml lemon juice | |||||||
| 250 ml thick natural yogurt | |||||||
| 335 g flour | |||||||
| 4 tsp baking powder | |||||||
| pinch of salt | |||||||
| 133 g frozen blueberries (1/3 of total, for topping) | |||||||
| icing sugar, to dust (optional) | |||||||
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