LEMON AND BLUEBERRY YOGURT CAKE
- 100 g sugar
- 50 g butter
- 2 eggs
- 2 small plain yogurts
- 150 g flour, sifted
- 1 teaspoon baking powder
- 3 soupspoon of lemon juice
- 1 cup of blueberries
Mix sugar and butter in mixer till nice and creamy. Add eggs, mix and then add sifted flour, baking powder and yogurt. Mix well.
Add lemon juice and mix. Put half of the mixture in a prepared baking tin, add half of the blueberries on top of the mixture.
Top with the rest of the cake mix again and rest of blueberries.
Bake 180ºC for 30 to 40 minutes or till tested ready.
Decorate with Lemon zest extra on top of cake and sprinkle with icing sugar.
Recipe and photo: Jill-nita Wenger