Cottage Delight Wild Blueberry & Greek Yogurt Cake
May 22, 2020
This delicious cake is a treat for lunch time but will also make a sumptuous dessert!
Ingredients -
225g plain flour - 1tsp baking powder - ½tsp baking soda - 55g softened butter - 225g sugar - 2 free range eggs - 1tsp vanilla essence - 250g Greek yogurt - 4tsp Cottage Delight Wild Blueberry Whole Fruit Jam - 2 peaches, sliced into wedges - 180g blueberries -1tsp granulated sugar.
Method -
- Preheat oven to 200°C/180°C fan/gas 6. Grease the sides and bottom of a 22cm spring form tin with butter. Line the bottom with parchment paper and grease the paper too.
- Sift the flour, baking powder, baking soda, together into a mixing bowl.
- In a separate bowl, beat together butter, sugar and eggs until light in colour and fluffy. Add the vanilla essence and Greek yogurt and continue beating until creamy and light in colour.
- With the mixer on a low speed, add the flour mix until combined. Do not over mix.
- Transfer the cake batter to the tin. Top with Wild Blueberry Whole Fruit Jam, sliced peaches and scatter blueberries evenly on top. Sprinkle with granulated sugar.
- Bake for about 1 hour, until cake turns golden and a skewer comes out clean in the centre of the cake.
- Set aside the cake to completely cool (still in the tin) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the tin.
Serves twelve Prep time: 20 minutes Cooking time: 1 hour
Recipe courtesy of Cottage Delight.
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