- 2 eggs
- 1 cup white sugar
- 1 cup of yoghurt
- 1/2 cup of neutral oil
- 1 tsp. vanilla
- 2 cups of SR flour
- zest of half a lemon
- 1 tbsp. lemon juice
- 1 punnet bluberries
- 1.5 cups of icing sugar (sifted)
- 1/4 cup of lemon juice
Set oven to 160 fan, grease bundt tin or ring tin. Place 1/2 a punnet of blueberries in the bottom of the tin.
Whip eggs and sugar until pale and thick, this will take at least 4 minutes at high speed, don’t rush it.
Add yoghurt, oil and vanilla into the bowl of the stand mixer and stir until just mixed. Don’t worry if the mixture looks a little imperfect, so long as you don’t see big chunks of yoghurt, and everything is dispersed, it’s fine.
Add flour, and mix until just combined. Remove the bowl from the mixture and stir through juice and zest and remaining berries with a spatula.
Spoon into tin, covering the blueberries and bake for 45-50 minutes or until a skewer comes out clean.
Mix together the icing sugar and lemon juice until the mixture is of a pouring consistency. Drizzle over the cooled cake and serve.
Store in an airtight container at room temperature for no more than a couple of days. Keep in the fridge for up a week, or wrap in foil and freeze for later.