Moist, light and studded with an abundance of fresh blueberries, this cake is perfect for any bake sale or simply as a midweek treat that all the family will love.
- 175g Greek yoghurt
- 200g caster sugar
- 3 eggs
- 1/2 tsp vanilla extract
- 80ml olive oil
- 200g self-raising flour
- 150g fresh blueberries
- Preheat your oven to 180°c / 160°c Fan / Gas Mark 4, then grease and flour a loaf tin.
- Grab a stand mixer and mix together the yoghurt, eggs, vanilla extract and olive oil. Once combined, gradually add in the flour along with a pinch of salt, and mix until combined.
- Gently fold in the blueberries and transfer to your loaf tin.
- Bake for around 60 minutes, until golden on the top. Check if the cake is cooked by inserting a clean skewer into the centre – if it comes out clean, then you’re good to go!
Lead image: ALLEKO via Getty images.