Bake this simple Polish blueberry cake when you’re craving something sweet. This easy, fruity cake uses natural yogurt to keep the sponge moist and soft.
Blueberry Cake
Course: DessertCuisine: PolishDifficulty: SimpleServings
10
servingsPrep time
10
minutesBaking time
1
hourBake this simple Polish blueberry cake when you’re craving something sweet.
Ingredients
400 g blueberries, fresh or frozen
335 g all purpose flour + extra for dusting the berries
275 g sugar
2 eggs
165 ml vegetable oil
2 tablespoons lemon zest
65 ml lemon juice
250 ml whole milk yogurt
4 teaspoons baking powder
a pinch of salt
Method
- Preheat the oven to 200C / 400F. Butter a 22cm / 9in spring form and line the bottom with baking parchment. Put a third of the blueberries aside, sprinkle the rest with flour, and set aside (If you are using frozen berries, do not defrost).
- In a large bowl, beat the sugar and eggs until smooth and fluffy, add the vegetable oil, lemon zest and juice and yogurt. Using a whisk, combine the wet ingredients with the flour, baking powder and a pinch of salt. Don’t worry if a few lumps remain. Add the blueberries mixed with flour.
- Pour the cake mixture into the prepared baking pan. Sprinkle the remaining berries on top. Put the pan in the oven and reduce the temperature to 180C / 355F. Bake for 1 hr 10 mins or until a skewer inserted into the cake comes out clean. Remove from oven and set aside to cool. After removing from the baking pan, sprinkle the cake with confectioners’ sugar, if you like.
