Blueberry Yoghurt Cake with a Lemon Drizzle Icing
There’s a hint of spring in early September in Rozelle.
The weather is still quite chilly, but the sun is shining brightly and it’s getting light earlier in the mornings.
I’m baking for a cake stall this weekend and I’ve just made a large batch of my go -to yoghurt and honey cakes.
I had some mixture left over so I decided to put it to good use, and make a blueberry cake with a lemon drizzle icing, just to remind myself of the coming warmer months!
The cake recipe is from my book My Family, My Recipes. But here’s the version that I made to include blueberries and a lemon drizzle.
1 free-range egg
115g caster sugar
25g honey
1 teaspoon vanilla extract
125ml vegetable oil
140g Greek yoghurt
150g self raising flour
1/4 teaspoon baking powder
150g blueberries, fresh or frozen
For the drizzle icing
1 tablespoon lemon juice
100g icing sugar + extra teaspoon
Preheat oven to 180°C, 160°C fan. Grease and flour a 21 x 11 cm loaf tin, or an 18cm cake tin. I used a fluted loaf tin in the photos.
Place all the ingredients in the bowl of a food processor and mix until well combined. Pour the mixture into the prepared tin.
Bake for 30-40 minutes until a skewer inserted into the centre comes out clean.
After 30 minutes, keep checking with a skewer for “doneness.” Remove the cake from the oven, cool for 10 minutes, then remove from the tin and move to a wire rack to cool completely.
Make the drizzle icing by mixing the lemon juice and icing sugar together. Drizzle the icing over the cooled cake, letting it drip down the sides.
Sprinkle the extra teaspoon of icing sugar over the cake - it adds a nice crunch - and serve with more blueberries.