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This lemon blueberry cake has the perfect balance between citrus and sweet. Soft, and delicate this cake can be served warm or cold with a dollop of whipped cream.
Preheat the oven to 180°C. Grease a 20cm round cake pan with oil and line with baking paper.
Using an electric mixer, beat the butter and sugar together in a medium bowl, until pale and creamy. Add the eggs, one at a time, beating until combined. Add the yoghurt and lemon zest and beat to combine. Sift in the flour and baking powder and stir to combine.
Bake for 1 hour and 10 minutes, or until golden brown and a skewer comes out clean when inserted into the centre. Set aside for 15 minutes, to cool slightly in the pan. Turn out onto a wire rack to cool completely.
To serve, dust with icing sugar and serve with cream, if desired.
125g unsalted butter, softened
1 cup (220g) caster sugar
2 large eggs
1 cup (250ml) natural yoghurt
2 lemons, zest finely grated
1 ½ cups (225g) plain flour
2 teaspoons baking powder
3 punnets (375g) Driscoll's blueberries
icing sugar, for dusting (optional)
whipped cream, to serve (optional)