CAKE - Blueberry and Yoghurt Cake

By Aemelia

Ingredients

• 2 large eggs (we use eggs with a minimum weight of 59g)
• 188 ml (3/4 cup) oil (we use sunflower oil, but any mild-flavoured oil could be used)
• 270 g (1 cup) Greek style natural yoghurt (about 9.7g fat per 100g)
• 1/4 teaspoon table salt
• 40 ml (2 tablespoons) lemon juice
• 280 g (1 1/4 cups) caster sugar (superfine sugar)
• 300 g (2 cups) self-raising flour
• 210 g (1 1/2 cups) fresh or frozen (unthawed) blueberries

Details

Adapted from exclusivelyfood.com.au

Preparation

Step 1

Grease a 24cm diameter (top inside measurement) round springform cake pan and line the base and side with non-stick baking paper.

Preheat oven to 160 degrees Celsius (140 degrees Celsius fan-forced). If you are not using a fan-forced oven, adjust the oven rack to the lower half of the oven so the top of the cake will be in the centre of the oven.

Place eggs, oil, yoghurt, salt, lemon juice and caster sugar in a large bowl. Whisk the ingredients until well combined. © exclusivelyfood.com.au

Sift about 2/3 cup (100g) of the self-raising flour onto the wet ingredients and whisk until the flour is incorporated and the mixture is free of lumps. Repeat this procedure two more times, until all of the flour has been incorporated.

Pour mixture into the prepared pan and smooth the surface with a spatula or the back of a spoon.

Arrange berries in a single layer over the cake batter. Push the berries into the batter until they are almost level with the top of the batter (we use the tip of a teaspoon to do this).

Bake cake for about 1 hour and 20 minutes, until a thin-bladed knife or wooden skewer inserted into the centre of the cake comes out without any raw cake batter attached.

Allow cake to cool in pan on a wire rack. The cake can be removed from the pan when still warm if you wish to serve it warm from the oven.

Serve cake warm or at room temperature, on its own or with cream and/or ice cream.

Store cooled cake in an airtight container. Suitable to freeze.