Lemon blueberry cake

Delicate lemon cake with blueberries and a lemon glaze. It tastes absolutely delicious and is so easy to make – you simply mix the ingredients together :). A wonderful light and fluffy dessert. It can also be baked as muffins. Highly recommended!

Ingredients for the lemon blueberry cake:

• 300 g plain flour
• 2 tsp baking powder
• 3 large eggs
• 250 ml Greek yogurt
• 125 ml sunflower oil
• 190 g caster sugar
• finely grated zest of 1 lemon
• 300 g blueberries

All ingredients should be at room temperature.

Place the eggs, yogurt, oil, sugar and lemon zest in a large bowl. Whisk with a balloon whisk just until thoroughly combined; do not beat or whip. Sift in the flour and baking powder directly into the mixture. Whisk just until combined, no longer. Add the blueberries and fold them in.

Line a 25 cm round cake tin with baking paper. Transfer the batter to the tin and smooth the top.

Bake the lemon blueberry cake at 160ºC for about 50 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven, leave to cool slightly, then glaze. You can decorate with additional blueberries.

Ingredients for the lemon glaze:

• 1 cup icing sugar
• 3 tbsp lemon juice

Mix the icing sugar and lemon juice together using the back of a spoon or a mixer. Adjust the consistency by adding water if the glaze is too thick, or more icing sugar if it is too runny.

Enjoy!