We teamed up with Jana MacPherson for this delicious recipe.
It is a simple recipe and creates a cake that is so moist and moreish!
2 cups Sujon Blueberries
500 grams white flour
350 grams caster sugar
1 teaspoon of cinnamon
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
1 cup of olive oil
1 cup milk
1 ½ cups natural yoghurt
Zest and juice of 3 limes
For the topping
1 ½ tablespoon brown sugar
1 tablespoon cinnamon
3/4 cup water
3/4 cup caster sugar
Lime zest from 1 lime
▪️Preheat oven to 180 fan bake
▪️Line and grease a tin around 25 x 35cm
▪️In a large bowl, combine white flour, caster sugar, cinnamon, baking powder and bicarbonate of soda and mix well.
▪️In another bowl whisk eggs, olive oil, milk, yoghurt and lime juice and zest. Once nicely combined add the Sujon Blueberries.
▪️Add the wet ingredients into the dry ingredients and fold until just combined.
▪️Pour into your lined tin.
▪️Mix the brown sugar and cinnamon together for the topping, and sprinkle over the top.
▪️Place in the oven and bake until golden and cooked through when tested with a skewer into the middle of the cake comes out clean. Around 50 mins.
▪️While the cake is cooking make the syrup by placing the ingredients into a pot on a medium heat and simmering until sugar has dissolved.
▪️When the cake is done, while still warm, cut slits in the cake with a sharp knife and drizzle the syrup over the cake.
▪️Cool in the tin and serve with more yoghurt or whipped cream.