Bake this simple blueberry cake when you’re craving something sweet. This easy, fruity bake uses natural yogurt to keep the sponge moist and squidgy
Prep:10 mins
Serves 8 – 10
1 tsp butter400g frozen blueberries335g flour, plus a spoonful for berries275g caster sugar2 eggs165ml vegetable oil2 tbsp lemon zest65ml lemon juice250ml thick natural yogurt4 tsp baking powder
STEP 1Preheat the oven to 200C/fan 180C/gas 6. Butter a 22cm cake tin, line the bottom with baking parchment. Put a third of the frozen blueberries aside, sprinkle the rest with flour, set aside (do not defrost).STEP 2In a large bowl, beat the sugar and eggs until smooth, add the vegetable oil, lemon zest and juice and yogurt. Combine the wet ingredients with the flour, baking powder and a pinch of salt using a whisk. Don’t worry if a few lumps remain. Add the blueberries mixed with flour.STEP 3Pour the cake mixture into the prepared tin. Sprinkle the remaining berries on top. Put the tin in the oven, reduce the temperature to 180C/fan 160C/gas 4. Bake for 1 hr 10 mins-1hr 20 mins or until a skewer inserted into the cake comes out clean. Remove from oven and set aside to cool. After removing from the baking tin, sprinkle the cake with icing sugar, if you like.
