Blueberry, Yoghurt and Lime Cake





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!


INGREDIENTS


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

5 eggs

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


Syrup

3/4 cup water

3/4 cup caster sugar

Lime zest from 1 lime


METHOD

▪️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.


Happy Baking!


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