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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.
125g unsalted butter, softened
1 cup (220g) caster sugar
2 large eggs
1 cup (250ml) natural yoghurt
2 lemons, zest finely grated
1 1/ 2 cups (225g) plain flour
2 teaspoons baking powder
3 punnets (375g) Driscoll's blueberries
icing sugar, for dusting (optional)
whipped cream, to serve (optional)
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.
Spread half of the batter into the base of the prepared pan. Scatter with half of the blueberries. Spread the remaining batter over the top. Scatter with the remaining blueberries, pressing them halfway into the batter.
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.