Bernetta Ingredients
- 245g blueberries
- 2 lemons (zest)
- 250g self-raising flour + 1 tbsp of flour
- 2 tsp baking powder
- 120g greek yoghurt
- 200g granulated sugar
- 3 eggs
- 85ml vegetable oil
- 2 tsp vanilla extract
Method
- Preheat your oven to 180 C / 160 C fan / Gas 4
- Zest your two lemons and set aside; as a tip, try not to zest the white underside of the lemon, as it’s quite bitter. We want the zest to give your cake a lovely lemon flavour.
- To a large bowl, sift in your flour and add in the baking powder. Use a spoon to mix everything together.
- In a separate bowl, pour in your zest and sugar and rub in between your fingers to release the lemon oils, which are locked in. The mixture will become wet as the oils are released!
- To your lemon sugar, add in your oil, greek yoghurt, eggs and vanilla extract. Give everything a good mix using a whisk or spoon.
- Add 1 tbsp of flour to your blueberries and mix them together. The flour will stop them from sinking to the bottom of the cake batter.
- Line your loaf tin with some baking paper. You can do this quickly by scrunching up your baking paper and slotting it inside your loaf tin.
- Make a well in your dry ingredients and pour in your flour and blueberries. Carefully fold everything together to form your cake batter.
- Pour cake batter into your lined loaf tin. If you want a nice sugar crust on your cake, sprinkle over some sugar, which will melt and crystallise in the oven.
- Bake in the oven for 50-55 mins and leave to cool for 10 minutes before digging in
