Blueberry cake
Bake this simple blueberry cake whenever you want something sweet. This light, fruity bake contains natural yogurt that makes the sponge moist and soft.
Ingredients
8 serv.Step-by-step instructions
- 1
Preheat the oven to 200C/180C fan/gas 6. Grease a 22cm diameter cake tin with butter and line the bottom with parchment paper.
- 2
Set aside one third of the frozen blueberries, toss the remaining berries with flour and set them aside as well (do not thaw them first).
- 3
Beat the sugar and eggs in a large bowl until smooth, then add the vegetable oil, lemon zest, lemon juice and yogurt. Combine the wet ingredients with the flour, leavening agent and a pinch of salt using a whisk. Don't worry if a few lumps remain.
- 4
Fold in the flour‑coated blueberries.
- 5
Pour the batter into the prepared tin and sprinkle the remaining blueberries on top. Place the tin in the oven, lower the temperature to 180C/160C fan/gas 4 and bake for 1h10min–1h20min, or until a skewer inserted into the cake comes out clean.
- 6
Remove from the oven and let cool. After unmolding, dust the cake with powdered sugar if desired.
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