This moist and delicious cake is loved in our house as it contains bursts of fresh blueberries and it is complemented by the sharpness of the lemon butter icing. It also contains Greek yoghurt, which makes it a little
healthier and adds a unique taste and texture to the soft cake. If you are looking for a new cake recipe to try, and you have some Greek yoghurt in your fridge, then this one is a winner! Also jot down this icing recipe, as you can use it on top of a Carrot Cake
or other cakes you make.
Feel free to make this recipe your own and swap out the fresh blueberries and use your favourite fruit or frozen fruit of choice instead. Why don't you make it this weekend?
1 cup sugar
2 cups self-raising flour
260g Greek Yoghurt
1/2 cup olive oil
125g punnet of blueberries (or fruit/ frozen fruit of choice)
Lemon Butter Icing (optional):
2.5 cups icing sugar mixture
1/3 cup margarine, softened
3 Tablespoons lemon juice
What To Do:
Just 6 ingredients in the cake!
Preheat oven to 180 degrees, fan-forced. Line a 23cm cake tin with baking paper.
In a large bowl, add the eggs and sugar and whisk until creamy.
Stir in the yoghurt, then add the oil and stir. Mix in the flour thoroughly and then gently fold in the blueberries.
To help stop the blueberries from sinking to the bottom of the cake, gently roll them in flour before adding them in.
Pour the cake mixture into the cake tin and then bake for 40 minutes, or until the skewer comes out clean. Allow to cool slightly in the tin, then tip out onto cooling rack.
When the cake is completely cooled, combine the icing ingredients and smooth the icing over the cake.
It's that easy! Enjoy!
Steps 1 - 4
* For more cake recipe ideas, see the articles for Pineapple & Carrot Cake Recipe, Cacao Chocolate Sponge Cake Recipe, 5 Cup Coconut Cake Recipe and Carrot Cake Recipe.