Lemon and blueberry cake is one of my favourite sweet foods. One of the worst things about being a nutritionist is that people are always looking and judging at what you eat. I always tell people that I believe in a moderate, balanced approach. After all, what would life be if you didn’t include the things you loved! My favourite indulgence is sweet foods. Forget pies or hot chips, I’d have a piece of cake over that any day – especially if it’s lemon and blueberry cake!
Anyway, the point is, I love to bake, and I love lemon cake. So in the weekend, stuck indoors with stormy weather, I made this lovely blueberry and lemon cake. It’s deliciously moist and tangy, and has no long list of nutritional benefits whatsoever except for the fact that it’s good for the soul.
Lemon, Blueberry and Yoghurt Cake
Adapted slightly from Annabel Langbein’s Great Food for Busy People (Great book by the way!)
1 cup of sugar
Juice and finely grated rind of 3 lemons
1 cup of light flavoured oil (macadamia nut oil is good)
3/4 cup + 2 tablespoons plain, unsweetened yoghurt
2 cups self raising flour
pinch of salt
1 cup blueberries (frozen is fine too) + extra for topping
Preheat oven to 160 degrees Celsius. Blend together sugar, eggs, lemon juice and zest, oil and yoghurt. Add flour and pinch of salt and blitz until just combined. Transfer into a greased cake tin. Sprinkle the blueberries on top, and push slightly into the batter. Place cake in oven and cook for approximately 1 1/2 hours. It won’t take as long if you cook it in a ring tin. Test to see if cooked by inserting a skewer into the middle. If it comes out clean, then the cake is cooked.
Let the cake cool in the tin, then turn out. Sprinkle with icing sugar and blueberries. Serve with Greek yoghurt and enjoy!