Simple but always favourite. Blueberry cake.

180 g unsalted softened butter

180 g plain flour

180 g powdered sugar

3 eggs

1 tsp baking powder

Pinch of salt

40 ml plain yogurt (greek yogurt)

1/2 tbsp grated lemon cest (optional)

120 g fresh or frozen blueberries


Preheat the oven to 170 C. Using a hand-held or freestanding mixer, whisk together the butter and sugar. Break the eggs in one at a time, mix together thoroughly.

Sift the flour, baking powder and salt into the mixture. If you love the fresh taste you may add grated lemon cest.

Add yogurt. Lightly mix. Stir the blueberries into the batter by hand.

Spoon the batter into the prepared greased tin. Bake in the oven for 50 minutes.

Allow to cool a little bit and enjoy the simplicity)

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