Categories: Desserts

Ingredients

• Blueberries:
• 12 oz blueberries, fresh , divided
• 1 tbsp plain flour (all purpose flour)
• Wet:
• 1 1/4 cups white sugar , preferably caster / superfine
• 2/3 cup vegetable or canola oil
• 2 eggs
• 1 1/2 tbsp grated lemon rind
• 1/4 cup lemon juice
• 1 cup plain yoghurt (I use Greek)
• Dry:
• 2 1/4 cups plain flour (all purpose flour)
• 4 tsp baking powder
• Pinch of salt

Directions

1. Preheat oven to 200C / 390F (standard) or 180C / 350F (fan / convection). Grease a 22 cm / 9” springform pan with butter, line base with baking paper.

2. Rinse blueberries, shake off excess water (but don’t pat dry). Set aside about 1/3 of the blueberries (for topping cake). Toss remaining blueberries in flour, set aside.

3. Whisk Wet in a large bowl. Add flour and salt, sprinkle over baking powder.

4. Whisk until just combined – few small lumps is fine. Stir through blueberries (including loose flour in bowl). Pour into pan, top with remaining blueberries.

5. Place in oven, TURN DOWN to 180C/350F (standard) or 160C/320F (fan/convection). Bake 50 minutes or until skewer comes out clean. Remove springform pan and cool on a rack.

6. Sprinkle with icing sugar (powdered sugar). Serve!

Email to a friend | Print this recipe | Back