This recipe is from a CWA cookbook. I’ve made it twice now and have tweaked the ingredients/measurements a little and I’ve changed the method a little . The original recipe used a food processor but I find the beaters much more effective for this dense batter.
- 1/4 Butter (softened)
- 3/4 cup Sugar
- 1 Egg
- zest of 1 Lemon
- 1/3 cup yoghurt mixed with 1tsp lemon juice
- 1 + 1/2 cups plain flour
- 2 tsp Baking Powder
- pinch of salt
- 2 cups of blueberries (frozen are just as good if not better than fresh for baking)
- 1 tsp softened butter
- 2 tbsp sugar
- 1+ 1/2 tsp lemon juice
Preheat oven to 180. Grease or line a 20cm cake tin.
Using electric beaters, cream the butter, sugar, egg and lemon zest in a large bowl. Beat in the yogurt mixture, sifted flour, baking powder and salt then gently fold in the blueberries. Place the batter in the cake tin and bake for 45 mins (depending on the oven).
To make glaze dissolve the sugar, butter and lemon juice in a small saucepan on a low heat. Brush over the cake in the final stages of baking.