Blueberry And Yoghurt Cake

Blueberry and yoghurt cake

Energy
1392kJ
Fat saturated
8.10g
Fat Total
13.40g
Carbohydrate sugars
Carbohydrate Total
46.50g
Dietary Fibre
1.40g
Protein
6.70g
Cholesterol
94.00mg
Sodium
227mg

All nutrition values are per serve.

  1. Step 1Preheat oven to 180°C/160°C fan-forced. Grease a 20cm (base) round springform cake pan. Line base and side with baking paper.
  2. Step 2Using an electric mixer, beat butter and sugar until light and fluffy.
  3. Step 3Add eggs, 1 at a time, beating to combine. Sift half the flour over mixture. Stir to combine. Add half the yoghurt. Stir to combine. Repeat with remaining flour and yoghurt.
  4. Step 4Spread mixture into prepared pan. Sprinkle with blueberries. Press blueberries slightly into mixture. Bake for 50 minutes or until a skewer inserted in the centre comes out clean (cover cake loosely with foil if over-browning during baking). Stand in pan for 10 minutes. Transfer to a wire rack to cool. Serve with yoghurt.
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