Blueberry and yoghurt cake

Prep: 15 mins
Cook: 45 mins
Blueberry and yoghurt cake
An absolute treat for tea!

250g full-fat Greek yoghurt

500g blueberries

120g butter, soft

160g sugar

2 eggs

330g flour

2 tsp baking powder

1 tsp vanilla extract

For the topping

110g demerara sugar

35g flour

1 tsp cinnamon

60g butter, soft

Heat the oven to 180°C. Grease a rectangular baking dish.

Make the topping: combine the sugar, flour and cinnamon, then add the butter and rub between your fingers to create a sandy mixture. Refrigerate. 

Cream the butter and sugar until pale and fluffy. Add the eggs one at a time, mixing between each addition. Whisk in the flour, baking powder and greek yoghurt. Add the blueberries and combine.

Pour the batter in the baking dish and scatter the topping. 

Bake for 45 minutes or until a skewer inserted comes out clean. Let cool completely then remove from tin and cut into squares. 

Serves
8

Preparation Time
15 minutes

Cooking Time
45 minutes

Main ingredients
Dairy, Fruit, Sugar

Recipe Type
Cakes & Baking, Dessert, Easy, Kids Food, Snacks, Vegetarian

Special Info
Vegetarian

Level of Difficulty
Easy

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