This recipe is delicious and zingy from both the lemon, but also the use of yoghurt. The yoghurt also makes the cake so lovely and moist, helping it stay fresh for a few days after baking. I, however, find it’s the perfect cake to store in the freezer for when you fancy a quick sweet treat, or if you have impromptu guest coming over. I simply use the baking parchment I used to bake the cake and cut it up to half wrap each piece before placing it in a Tupperware and freezing. This helps stop them from sticking together so I can take out a single piece whilst still maximising freezer space.
Makes 16 pieces
Ingredients
- 400g blueberries – fresh or frozen (if using fresh wash so the surface is slightly damp)
- 350g plain flour – reserve 1 tbsp for the blueberries
- 4 tsp baking powder
- 250g Greek style or plain yoghurt
- 2 lemons – zest and juice
- 2 eggs
- 165ml extra virgin olive oil
- 225g caster sugar
Method
- Preheat the oven to 180°C fan/200°C convection.
- Mix the plain flour and baking powder together in a bowl.
- In a large bowl mix the yoghurt, lemon zest and juice, eggs, olive oil and caster sugar together till smooth.
- Mix the reserved 1 tbsp of flour with 2/3 of the blueberries and leave on the side.
- Add the flour to the wet mixture and stir to create a very lumpy batter before adding the floured blueberries and mixing to evenly distribute through the better – the batter should still be lumpy at this point.
- Pour into a prepared lined tin approximated 8x8x1″ square (or 9″ circular) and top with the remaining blueberries.
- Bake in the oven, dropping the temperature by 20°C once the cake goes in for 40-50 minutes, or till a skewer inserted comes out clean.
- Allow to cool by removing from the tin and placing on a wire rack before slicing.
