Lemon Blueberry Yogurt Cake

Ingredients

• 230 g plain flour
• 2 tsp baking powder
• 1/2 tsp salt
• 150 g unsalted butter
• 180 g sugar
• 3 eggs
• 170 g Greek yogurt
• zest of 2 lemons
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 180 g blueberries
• 100 g icing sugar
• 2 tbsp lemon juice
• 1 tbsp lemon zest

Method

1. Step 1

   Heat the oven to 175°C and grease a 20 cm cake tin, then line the base with baking paper.

2. Step 2

   Beat the butter and sugar for 3 to 4 minutes until pale and fluffy, then beat in the eggs one at a time.

3. Step 3

   Whisk in the lemon zest, the lemon juice and the yogurt.

4. Step 4

   Whisk the flour, the baking powder, and the salt, then fold the dry mixture into the bowl just until no dry streaks remain.

5. Step 5

   Fold in the blueberries and scrape the batter into the prepared tin.

6. Step 6

   Bake for 32 to 40 minutes until the center springs back lightly and a skewer comes out clean, then cool the cake completely.

7. Step 7

   Whisk the icing sugar with the lemon juice, drizzle the glaze over the cooled cake, and let it set for 10 minutes before slicing.