Lemon, Blueberry and Almond Yogurt Cake
Lemon, Blueberry and Almond Yogurt Cake
Ingredients
150g butter, at room temperature
250g caster sugar
2 eggs
175ml Irish Yogurts Clonakilty High Protein Vanilla Live Yogurt
Finely grated zest of 1 lemon, plus 2 tbsp juice
150g sifted flour
100g ground almonds
3 tsp baking powder
Pinch of bicarbonate
200g blueberries
35g flaked almonds
- To Serve
Irish Yogurts Clonakilty Half Fat Crème Fraîche
Directions
- Line the base and grease the sides of a 23cm spring form tin
- Preheat the oven to 170°C
- Beat the butter and sugar together until light and fluffy. Add the eggs a little at a time, beating well after each addition
- Lower the speed and beat in the yogurt, lemon zest and juice. Fold in the flour, ground almonds, baking power and bicarbonate of soda
- Pour the mixture into the prepared tin, sprinkle the blueberries on top and bake for 30 minutes. Scatter with flaked almonds and return to the oven for 15 minutes until baked (the cake should be coming away from the sides of the tin)
- Leave to cool in the tin. Then remove from the tin and transfer to a plate
- Dust with icing sugar and serve with a dollop of Irish Yogurts Clonakilty Half Fat Crème Fraîche
