Ingredients
Blueberries
- 375 gr blueberries, fresh or 3 punnets frozen
- 1 tbsp plain flour
Dry
Wet
- 275 gr white sugar (1 1/4 cups )
- 165 ml oil (2/3 cup)
- 65 ml lemon juice (1/2 cup)
- 250 gr plain yoghurt (1 cup)
- 2 eggs
Servings:
Instructions
- Preheat oven to 200C.
- Grease a 22 cm springform pan with butter, line base with baking paper.
- Rinse blueberries, shake off excess water (but don’t pat dry). Set aside about 1/3 of the blueberries (for topping cake). Toss remaining blueberries in flour, set aside.
- Whisk Wet in a large bowl. Add flour and salt, sprinkle over baking powder.
- Whisk until just combined - few small lumps is fine. Stir through blueberries (including loose flour in bowl). Pour into pan, top with remaining blueberries.
- Place in oven, TURN DOWN to 180C (standard) or 160C (fan/convection). Bake 50 minutes or until skewer comes out clean. Remove sides of springform pan and cool on a rack, then once cool remove the base.
- Sprinkle with icing sugar (powdered sugar). Serve!
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