This cake is moist and full with fruits, one of your five a day. The yoghurt adds a creamy texture and compliments the sharp bluberries perfectly. If you have not tried baking with yoghurt before, give it a go, it's really easy way to cook.
- 1 tsp vanilla extract
- 500ml plain yoghurt
- 150g melted butter, allowed to cool
- 3 eggs, beaten
- 175g caster sugar
- 300g plain flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 200g blueberries
Grease a bundt tin or a deep 24cm round cake tin and line with baking parchment.
Mix the vanilla extract into the yoghurt, then add the cooled melted butter and eggs and mix until combined.
Stir through the sugar, flour, baking powder and bicarbonate of soda and add the wet ingredients to the dry ingredients and mix well.
Stir through the blueberries and pour into the prepared cake tin.
Bake for 30 to 40 minutes or until the skewer inserted into the centre of the comes out clean. Then remove from the oven and allow to cool in the tin for 5 minutes, before transferring to a wire rack and allowing to cool fully.