Blueberry, Ginger and Lemon Yogurt Cake
Author: 
Recipe type: Cake
Cook time: 
Total time: 
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
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2016/06/blueberry-ginger-lemon-yogurt-cake.html