Ad
Loading...

    Method

    • step 1

      Preheat the oven to 200C/fan 180C/gas 6. Butter a 22cm cake tin, line the bottom with baking parchment. Put a third of the frozen blueberries aside, sprinkle the rest with flour, set aside (do not defrost).

    • step 2

      In a large bowl, beat the sugar and eggs until smooth, add the vegetable oil, lemon zest and juice and yogurt. Combine the wet ingredients with the flour, baking powder and a pinch of salt using a whisk. Don’t worry if a few lumps remain. Add the blueberries mixed with flour.

    • step 3

      Pour the cake mixture into the prepared tin. Sprinkle the remaining berries on top. Put the tin in the oven, reduce the temperature to 180C/fan 160C/gas 4. Bake for 1 hr 10 mins-1hr 20 mins or until a skewer inserted into the cake comes out clean. Remove from oven and set aside to cool. After removing from the baking tin, sprinkle the cake with icing sugar, if you like.

    Ad

    Comments, questions and tips (20)

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    A star rating of 5 out of 5.7 ratings

    NaomiVB

    question

    I’d like to make this and freeze it in individual portions. What would be the best way to do this? Also, can I use Greek yoghurt instead of natural yoghurt?

    hxkqdf6tpy01482

    It looks like a giant scone rather than a cake. It was delicious anyway.

    nancypThebaker

    Came out amazing even without yogurt and lemon. If not using yoghurt add some about 2 tablespoons.

    nancypThebaker

    I mean add some milk

    nessj412

    22cm cake tin is this the depth or diameter please

    bbcgoodfoodb4cic13K

    question

    The recipe doesn't specify the type of flour. I'm assuming plain flour?

    goodfoodteam avatar
    goodfoodteam

    Hi, thanks for your question. Yes this uses plain flour (the baking powder is used as the raising agent). We hope this helps. Best wishes, BBC Good Food Team.

    Ad
    Ad
    Ad
    Loading...
    Loading...