Blueberry lemon yogurt change

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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.



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