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Blueberry Lemon Yoghurt Cake
Tried & True
Ingredients
  • subheading: BLUEBERRIES:
  • 375 g / 12 oz blueberries, fresh , divided (3 punnets) (Note 1 for frozen)
  • 1 tbsp plain flour (all purpose flour)
  • subheading: WET:
  • 1 ¼ cups / 275g white sugar , preferably caster / superfine
  • ⅔ cup / 165ml vegetable or canola oil
  • 2 eggs
  • 1 ½ tbsp grated lemon rind
  • ¼ cup / 65 ml lemon juice
  • 1 cup / 250 g plain yoghurt (I use Greek)
  • subheading: DRY:
  • 2 ¼ cups / 335g plain flour (all purpose flour)
  • 4 tsp baking powder (Note 2 for baking soda / bi carb)
  • Pinch of salt
Steps
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