Blueberry yoghurt cake
Serves: 10 slices
Skill level: Easy peasy
This cake is moist and filled with fruit. The yoghurt adds a creamy texture and compliments the sharp blueberries perfectly. It's a great cake to make to have on hand for when friends come over for a cuppa, as it's not too indulgent, but still delicious enough to serve as a treat. It also freezes well so you can cut up into slices and defrost as and when you fancy a piece. The kids won't complain if they find a slice in their lunchbox as a treat every now and then, either. If you've not tried baking with yoghurt before, give it a go, it's a really easy way to cook.
- 1tspn vanilla extract
- 500ml plain yoghurt
- 150g melted butter allowed to cool
- 3 eggs, beaten
- 175g caster sugar
- 300g plain flour
- 2tspn baking powder
- ½tspn bicarbonate of soda
- 200g blueberries
This cake is ideal for afternoon tea
Grease a Bundt tin or deep 24cm round tin and line with baking parchment
- Mix the vanilla extract into the yoghurt, then add the cooled melted butter and eggs, and mix until combined.
- Stir through the sugar flour, baking powder and bicarbonate of soda and add the wet ingredients to the dry ingredients and mix well.
- Stir through the blueberries and pour into the prepared cake tin.
- Bake for 30 to 40 minutes, or until a cocktail stick inserted into the centre comes out clean. Then remove from the oven and allow to cool in the tin for 5 minutes, before transferring to a wire rack and allowing to cool fully.