LEMON AND BLUEBERRY YOGURT CAKE
Recipe and photo: Jill-nita Wenger
- 100 g sugar
- 50 g butter
- 2 eggs
- 2 small plain yoghurts
- 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 yoghurt. 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.
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