Categories: Desserts
Ingredients
- Blueberries:
- 12 oz blueberries, fresh , divided
- 1 tbsp plain flour (all purpose flour)
- Wet:
- 1 1/4 cups white sugar , preferably caster / superfine
- 2/3 cup vegetable or canola oil
- 2 eggs
- 1 1/2 tbsp grated lemon rind
- 1/4 cup lemon juice
- 1 cup plain yoghurt (I use Greek)
- Dry:
- 2 1/4 cups plain flour (all purpose flour)
- 4 tsp baking powder
- Pinch of salt
Directions
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Preheat oven to 200C / 390F (standard) or 180C / 350F (fan / convection). Grease a 22 cm / 9” springform pan with butter, line base with baking paper.
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Rinse blueberries, shake off excess water (but don’t pat dry). Set aside about 1/3 of the blueberries (for topping cake). Toss remaining blueberries in flour, set aside.
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Whisk Wet in a large bowl. Add flour and salt, sprinkle over baking powder.
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Whisk until just combined – few small lumps is fine. Stir through blueberries (including loose flour in bowl). Pour into pan, top with remaining blueberries.
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Place in oven, TURN DOWN to 180C/350F (standard) or 160C/320F (fan/convection). Bake 50 minutes or until skewer comes out clean. Remove springform pan and cool on a rack.
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Sprinkle with icing sugar (powdered sugar). Serve!