Blueberry Lemon Yoghurt Cake

Name: Blueberry Lemon Yoghurt Cake
Prep time: 10 min
Cook time: 50 min
Yield: 12
Ingredients: 375 g / 12 oz blueberries, fresh (, divided (3 punnets) (Note 1 for frozen)); 1 tbsp plain flour ((all purpose flour)); 1 1/4 cups / 275g white sugar (, preferably caster / superfine); 2/3 cup / 165ml vegetable or canola oil; 2 eggs; 1 1/2 tbsp grated lemon rind; 1/4 cup / 65 ml lemon juice; 1 cup / 250 g plain yoghurt ((I use Greek)); 2 1/4 cups / 335g plain flour ((all purpose flour)); 4 tsp baking powder ((Note 2 for baking soda / bi carb)); Pinch of salt

Blueberry Lemon Yoghurt Cake was pinched from <a href="http://www.recipetineats.com/blueberry-lemon-yoghurt-cake/" target="_blank" rel="noopener">www.recipetineats.com.</a>

"An incredibly moist cake that's bursting with fresh blueberries and bright lemon flavours, this is astonishingly quick to make! This cake is not overly sweet, so if you have a sweet tooth, add an extra 1/4 cup of sugar. Recipe VIDEO below...."

INGREDIENTS

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375 g / 12 oz blueberries, fresh (, divided (3 punnets) (Note 1 for frozen))

•

1 tbsp plain flour ((all purpose flour))

•

1 1/4 cups / 275g white sugar (, preferably caster / superfine)

•

2/3 cup / 165ml vegetable or canola oil

•

2 eggs

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1 1/2 tbsp grated lemon rind

•

1/4 cup / 65 ml lemon juice

•

1 cup / 250 g plain yoghurt ((I use Greek))

•

2 1/4 cups / 335g plain flour ((all purpose flour))

•

4 tsp baking powder ((Note 2 for baking soda / bi carb))

•

Pinch of salt

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