Name: Blueberry and yoghurt cake
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 1
Ingredients: 125g butter; 215.00 gm caster sugar; 3 eggs; 250.00 ml plain flour; 150.00 gm self-raising flour; 187.50 ml vanilla yoghurt; 250.00 ml frozen blueberries; Vanilla yoghurt, to serve

Blueberry and yoghurt cake

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Prep Time:
30 minutes

Cook Time:
50 minutes

Total Time:
80 minutes

Whip up a quick and moist blueberry yogurt cake that's simply irresistible.

Ingredients:

125g butter
215.00 gm caster sugar
250.00 ml plain flour
150.00 gm self-raising flour
187.50 ml vanilla yoghurt
250.00 ml frozen blueberries
Vanilla yoghurt, to serve

Instructions:

Preheat your oven to 180C/160C fan-forced, then generously grease a 20cm round springform cake pan and line both the base and the side with baking paper.
Whip together the butter and sugar with an electric mixer until creamy and airy.
Add eggs one by one, combining after each addition. Sprinkle half of the flour over the mixture and stir to combine. Mix in half of the yogurt, then repeat with the remaining flour and yogurt.
Spread the mixture evenly in the prepared pan, then generously sprinkle with fresh blueberries. Gently press the blueberries into the mixture. Bake for 50 minutes, or until a skewer inserted in the center comes out clean. If the cake is browning too quickly, lightly cover it with foil. Let it cool in the pan for 10 minutes before transferring to a wire rack. Serve with a dollop of yogurt.

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