Blueberry and lemon cake

Name: Blueberry and lemon cake
Total time: 3300 s
Yield: 10 servings
Cuisine: British
Ingredients: 210 g plain flour; 30 g corn flour; 2 1/2 tsp baking powder; 1/2 tsp salt; 113 g butter; 52 g vegetable oil; 250 g sugar; 2 lemons, zest of; 2 large eggs; 165 g Greek yogurt; 40 g lemon juice; 1 tsp vanilla extract; 330 g blueberries

Tom Jacobs @snakey_jakey

Cambridge

Blueberry and lemon cake

Tom Jacobs @snakey_jakey

Saved

Ingredients

55min

10 servings

210 gplain flour
30 gcorn flour
2 1/2 tspbaking powder
1/2 tspsalt
113 gbutter
52 gvegetable oil
250 gsugar
2lemons, zest of
2large eggs
165 gGreek yogurt
40 glemon juice
1 tspvanilla extract
330 gblueberries

Saved

Steps

55min

1

Mix the dry ingredients together
2

Beat together butter, oil, sugar, and lemon zest. About 3min in mixer
3

Add eggs one and at time, and keep mixing
4

Add yogurt, lemon juice and vanilla, and keep mixing
5

Coat half the blueberries in 1 tbsp of flour
6

Fold in the dry ingredients into the wet, when mixed, fold in the coated blueberries
7

Pour into a greased and lined 9 inch springform tin. Add the other half of blueberries on the top and bake for 55min at 180oC (160 fan)
8

Leave to cool for 20min before taking out of tin. Serve with dusting of icing sugar