BLUEBERRY YOGURT CAKE WITH LEMON DRIZZLE

INGREDIENTS 300g plain flour

2 tsp baking powder

225g caster sugar

Pinch salt

125g butter melted and cooled

Finely grated zest of 2 lemons

2 large eggs

120g plain yogurt

200g blueberries - washed and dried thoroughly

For the drizzle:

70g granulated sugar

juice of small lemon/half large lemon

METHOD Pre-heat the oven to180C/160Cfan/Gas4. Prepare a 2lb loaf tin

Whisk together the first four ingredients and set to one side.

In a second bowl lightly beat together the melted butter, eggs and yogurt with the lemon zest.

Gradually fold in the dry ingredients and finally the blueberries.

Bake for 1 hour and 15 minutes. I test mine with a temperature probe and look for 90-95°C. (The cake continues to cook after removing from the oven.) Leave the cake in the tin for approx 10mins during which time make the drizzle by combining the sugar and lemon juice, prick the cake crust and apply the drizzle to the cake top.

Turn the cake out onto a wire rack to cool completely.

gingergran

dma