Blueberry Lemon Yoghurt Cake Recipe

Blueberry and lemon is a wonderful combination and this blueberry lemon yoghurt cake recipe is moist and delicious. I used frozen blueberries that I had picked in the summer and lemons straight from the tree.

1 1/4 cups sugar

2/3 cup canola oil

2 eggs

1 ½ tbsp grated lemon rind

¼ cup lemon juice

1 cup Greek yoghurt

2 ¼ cups flour

4 tsp baking powder

Pinch of salt

375 g frozen blueberries (divided 2/3:1/3)

1 tbsp flour

Mix sugar, oil, eggs, lemon rind and juice and yoghurt in a large bowl. Add flour and salt, sprinkle over baking powder. Whisk until just combined – few small lumps is fine.

Toss 2/3 blueberries in the flour and then add to the cake mix (including any loose flour). Stir gently and then pour into a greased 22cm springform cake tin (base lined with baking paper).

Top with the cake with the remaining 1/3 blueberries. Make sure the cake tin is big enough – mine was too full and the mixture oozed out all over the place – but it still tasted good.

Bake at 180C for 50 minutes or until skewer comes out clean. Remove sides of springform pan and cool on a rack, then once cool remove the base.