Blueberry Cake

By Moje Gotowanie team · bbcgoodfood.com

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)

Read left to right — each column combines what's behind it.