Blueberry lemon yogurt change

 

• 1 tsp butter
• 400g frozen blueberries
• 335g flour
  plus a spoonful for the berries
• 275g caster sugar
• 2 eggs
• 165ml vegetable oil
• 2 tbsp lemon zest
• 65ml lemon juice
• 250ml thick natural yogurt
• 4 tsp baking powder

Method

• Step 1

  Heat the oven to 200C/180C fan/gas 6. Butter a 22cm cake tin and line the base with baking parchment.

  
  

• Step 2

  Put a third of the frozen blueberries aside, sprinkle the rest with flour and set aside (do not defrost first).

  
  

• Step 3

  Beat the sugar and eggs together in a large bowl until smooth, then add the vegetable oil, lemon zest and juice and the 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.

  
  

• Step 4

  Add the blueberries that were mixed with flour.

  
  

• Step 5

  Pour the cake mixture into the prepared tin and sprinkle the remaining berries on top. Put the tin in the oven, reduce the temperature to 180C/160C fan/gas 4 and bake for 1 hr 10 mins-1 hr 20 mins, or until a skewer inserted into the cake comes out clean.

  
  

• Step 6

  Remove from oven and set aside to cool. After removing from the baking tin, sprinkle the cake with icing sugar, if you like.