Blueberry and yoghurt cake
Chef:
MummyPages Kitchen
Prep:
15 mins
Cook:
45 mins
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
