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BLUEBERRY & YOGHURT CAKE
Serves: 10
Difficulty level: Easy
Prep Time: 20 mins
Cook Time: 40 mins
INGREDIENTS
1 cup of sugar
Zest of 3 lemons
2 eggs
1 cup of sunflower oil
1 cup low fat Greek yoghurt
Pinch of salt
3 tablespoons of lemon juice
2 cups of self-raising flour
1 cup of blueberries (frozen or fresh)
Zest of 3 lemons
2 eggs
1 cup of sunflower oil
1 cup low fat Greek yoghurt
Pinch of salt
3 tablespoons of lemon juice
2 cups of self-raising flour
1 cup of blueberries (frozen or fresh)
DIRECTIONS
- Heat your oven to 180 degrees Celsius (160 degrees if using a fan oven)
- Line a 20cm cake tin with baking paper
- Measure your flour into a large bowl.
- Put the sugar and lemon zest into a mixer and blend until fine.
- Add the eggs and oil and blend.
- Add yoghurt, salt and juice and mix well.
- Fold the wet ingredients into the flour.
- Gently fold in the berries.
- Pour into prepared tin and bake for 45 minutes or until skewer comes out clean.
- Dust with icing sugar (optional).
- Serve with low fat Greek yoghurt.
