Blueberry, Ginger and Lemon Yogurt Cake

Blueberry, Ginger and Lemon Yogurt Cake

Blueberry, Ginger and Lemon Yogurt Cake

Many of my cakes are made as a result of having stuff to use up in my fridge or fruit bowl, and rather than having some bananas ready to use up, I had some blueberries for a change, which were looking a little squishy instead so, naturally, I included them in a cake! (and makes a change from banana loaf LOL!)

I also found some lemon yogurt and a lemon in my fridge, and when I hunted down some ground ginger near the back of my spice cupboard, I knew that these together with the blueberries would make for a cracking loaf cake. 

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It is a loaf cake recipe which I use often and have featured on this blog many times too, although I change the recipe slightly depending on what fruit I have or what flavour yogurt I have lurking inside my fridge.
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I decided to add some icing as decoration and for some extra flavour too, something I do not always do with this recipe, but I felt it would work well in this case.

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And I was right. The cake was moist and slightly tangy with a subtle heat of ginger and little bursts of sweet blueberry, and when mixed with the lemony icing – well it was delicious!

If you fancy trying it out for yourself then here is how I made it:

Blueberry, Ginger and Lemon Yogurt Cake
 
Cook time
Total time
 
Author:
Recipe type: Cake
Serves: 10
Ingredients
  • 115g unsalted butter
  • 200g caster sugar
  • 2 eggs
  • 1½ tsp ground ginger
  • 250g self raising flour
  • 100g yogurt - I used a lemon one
  • 200g blueberries (keep 12 back for decoration)
  • *Lemon Icing*
  • 5 tbsp icing sugar approx
  • the juice of 1 lemon
  • the zest of ½ lemon
Instructions
  1. pre heat the oven to 180oC / 160 oC (fan)
  2. grease and line a 1lb loaf tin
  3. cream together the butter and sugar for about 5 minites until pale and creamy
  4. add the eggs, the ground ginger and a spoonful of the flour and beat the mixture for a couple of minutes
  5. Add the remaining flour and the yogurt and mix until combined - being careful not to over do it
  6. Pour ⅓ of the batter into the loaf tin and scatter over ½ the blueberries
  7. Repeat with another layer of batter and add the remaining blueberries,a nd then top with the final ⅓ of the batter and smooth over the top with a knife
  8. Cook for about 45 - 50 minutes until risen, golden and cooked right through
  9. Allow to cool and then remove from the tin and place on a wire rack
  10. Once cooled completely make your icing by mixing the icing sugar with the lemon juice to make a thick consistency - you may need to add more icing sugar if not thick enough
  11. Then pour over the top of the cooled cake, and scatter some lemon zest
  12. Add a line of blueberries
  13. Enjoy with a cup of tea

 

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It is very easy to make and it really tastes lovely.

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