This has to be one of the easiest cakes I’ve ever made. It’s a classic all-in-one cake, made even easier by using oil and yoghurt instead of butter, so you can even skip the creaming stage. This one is best eaten warm, on the day of baking. Perfect for mothers day. This is inspired by an excellent recipe from the good people at Wairtose, with a few sneaky twists from me.
220g plain Greek yoghurt
80ml vegetable oil
120g caster sugar
Finely grated zest of one lime
Finely grated zest of one lemon
220g plain flour
1½ tsp baking powder
½ tsp bicarbonate of soda
1 tsp salt
150g blueberries (if frozen do not defrost before using)
Juice of one lemon
50g caster sugar
Preheat the oven to 180/160 fan/gas 4. Grease a deep 20cm loose bottomed cake tin and line with greaseproof paper.
Tip the yoghurt, eggs, vegetable oil, sugar and citrus zest into a mixing bowl and mix well until smooth. Mix the flour, baking powder, bicarb and salt and stir into the wet mixture and stir until combined.
Pour half the cake batter into the tin and scatter over half of the blueberries. Smooth the rest of the batter over the top and throw the rest of the blueberries over the top.
Bake for 35-40 minutes until a cake tester comes out clean.