BLUEBERRY LEMON CAKE

BLUEBERRY LEMON CAKE

This is a delicious recipe for a blueberry cake using yoghurt or creme fraiche making it really fluffy and moist.

I used a bundt tin to cook it in, but you can use a loaf tin (5 x 9 inch)

Ingredients:

150g unsalted butter - melted
200g caster sugar
2 eggs
140g creme fraiche or yoghurt (I used Greek Yoghurt)
zest of 1 lemon
1 tsp vanilla extract
225g plain flour
1 tsp baking powder
125g blueberries
icing sugar for dusting

Method:

Preheat the oven to 160 degrees (fan).

Lightly butter and flour the tin.

In a large bowl beat together the melted butter, sugar and eggs.

Add the creme fraiche (or yoghurt), lemon zest and vanilla.  Mix until well combined.

Gently fold in the flour and baking powder.

Mix the blueberries with 1 tbsp of flour and then gently fold into the batter mix.

Put the mixture into the tin and bake for around an hour in the oven or until the cake is golden and a skewer is inserted and comes out clean.

Leave the cake in the tin to cool for 5 to 10 mins before removing and place on a wire rack to cool.

Dust with icing sugar before serving.