Printer friendly version
-
Blueberry and yogurt cake
- Prep time:
- Cook time:
- Serves:
Sara Adams creates a modern twist on a Victoria sponge, with a moist yogurt and fruit cake with a delicious buttercream icing
Similar recipes
Ingredients
- 250g unsalted butter, (softened)
- 250g caster sugar
- 5 Eggs
- 250g self-raising flour
- 1 tsp vanilla essence
- 100g frozen Blueberries
- 3 tbsp Greek yogurt
For the icing
- 75g cream cheese
- 75g Butter, softened
- 75g icing sugar, plus extra for dusting
- a few drops vanilla essence
- 1 handful fresh Blueberries
Method
1. Preheat the oven to 180C/gas 4.2. Beat the butter and sugar together until pale and fluffy. One by one add the eggs, always whisking very slowly (so that the mixture doesn’t split). Then add the flour, vanilla essence and yogurt and mix quickly.
3. In a lined cake tin (about 26cm) add half of the mix, then sprinkle some blueberries onto the mix. Then add the second half and again add some blueberries on top.
4. Cook for 55 minutes, then remove from the oven and allow to cool for a few minutes in the tin, then turn onto a wire rack.
5. For the icing: whisk the cream cheese, softened butter and icing sugar together and add the vanilla essence. Generously ice the top of the cake and sprinkle the blueberries on top. Finish with a dusting of icing sugar and serve.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment
Lovely classic pound cake with blueberries. I quite often make this without the cream cheese topping and a bit of cinnamon or lemon in place of the vanilla.
I made this lovely cake for my daughter and her grandparents whilst dad and i went shopping, when we came back the whole family were there no cake left but told me a lovely light autumn cake and was there any more to be made? yeah sure i replied id like to try some myself i will make 2 next time