Blueberry and Walnut Cake
Serves: 8
Cost CuttingEco FriendlyFreezes Well
Ingredients:
120g Onken Natural Set Yogurt120g unsalted butter
40g unsalted butter (for cake topping)
120g granulated sugar
2 large free-range eggs, whisked
1 tsp vanilla extract
295g plain flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
220g blueberries
120g light brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
220g chopped walnuts
method:
- Preheat oven to 180C/350F/Gas Mark 4. Then cream the butter with the granulated sugar until light and fluffy in a large bowl before adding eggs and vanilla extract.
- Next sift together flour, baking powder, baking soda and salt into a smaller bowl before stirring in the butter mixture. Then add the yoghurt and blueberries.
- Use a small bowl to stir together brown sugar, cinnamon, nutmeg and walnuts. Pour half the cake batter into a buttered and floured 8-inch baking tin. Sprinkle with half the brown sugar mixture and top with the remaining batter.
- Combine the remaining brown sugar mixture with two tablespoons of butter before sprinkling on the top of the batter.
- Place the cake in the oven and bake for 45 minutes until cooked through.
- Finally mix together 100g icing sugar and 1 teaspoon lemon juice and drizzle over the top of the cake.
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