This is a lovely cake for all occasions!
Yoghurt keeps the cake moist and adds a lovely tang too.
This is the same batter I also use for thisLemon CakeandStrawberry Cake.
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Sneaking in a quick blueberry recipe before the prices start hiking up again!
!I get childishly excited when berries come into season.
Raspberries never seem to be a bargain or is it just me??
Youve never seen a raspberry specific recipe on my site for exactly that reason.
Also because, to be honest, raspberries sold in shops here in Sydney are not that great.
Too tart, no juicy enough and not much flavour.
My only memory of truly great fresh raspberries here in Australia was in Tasmania.
So for me, raspberries are typically reserved for decorative purposes only.
Blueberries, on the other hand…. when they are in season, they are so great!
Juicy, sweet, plump, and just begging to be popped into your mouth by the handful.
OR loading up a cake with them.
Specifically, this lovely Blueberry Lemon Yoghurt Cake that is astonishingly quick to make.
No creaming butter, its a dump-and-mix-with-a-wooden-spoon cake.
The secret ingredient in this recipe albeit not so secret because its in the recipe name is yoghurt.
Thats what makes this cake so incredibly moist.
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Its not the yoghurt itself that makes the cake moist.
This cake is loaded with blueberries.
3 whole punnets (375g/12 oz).
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Its as much as I could pack into it without compromising the rise of the cake.
Nagi x
More afternoon tea favourites
Cinnamon Swirl Bread easy, no yeast!
Extra Fluffy Blueberry Pancakes
Blueberry Lemon Loaf with Lemon Glaze
Blueberry Muffins moist!
So he shredded a toy instead.
