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Blueberry cake
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Blueberry cake, perfect for any family gathering.
Ingredients:
  • Melted butter, to grease
  • 150g butter, cubed
  • 155g (3/4 cup) caster sugar
  • 265g (1 3/4 cups) self-raising flour
  • 1 x 200g carton fat-reduced strawberry yoghurt (Attiki brand)
  • 1 x 150g punnet blueberries
  • Icing sugar, to dust
Instructions:
  • Preheat your oven to 180C. Brush a 19cm square cake pan with melted butter to lightly grease, then line with non-stick baking paper on the base and sides.
  • In a large bowl, cream together the butter and sugar with an electric beater until light and fluffy. Add the eggs one at a time, beating well after each addition until fully combined.
  • Combine half of the flour and yoghurt until just mixed. Add the remaining flour and yoghurt and stir until combined. Pour the batter into the pan and level the top. Sprinkle blueberries evenly over the batter. Bake in a preheated oven for 40 minutes, or until a toothpick comes out clean. Let cool in the pan for 10 minutes before serving.
  • Turn the baked goods out onto a wire rack with care. Allow them to cool at room temperature for another 20 minutes. Dust with icing sugar and slice to serve.

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