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Sunday, October 16, 2011

Blueberry Yoghurt Cake

I have had a request for a recipe that was mentioned last week.  This recipe is a handy one to have for those people who are allergic to eggs.  Any flavour yoghurt can be used, when I am using a fruit flavoured yoghurt I don't usually add fresh fruit as well. 

Sift 1 1/2 cups plain flour, 1 cup sugar, 2 teaspoons baking powder and 1/2 teaspoon salt into a large bowl.  Add 1 cup of plain yoghurt and 1/2 cup vegetable oil.  Mix well, then stir through 1 punnet of blueberries.  Pour mixture into a greased cake tin.  Sprinkle with a generous coating of cinnamon and sugar (try to form a thin crust on the surface).  Bake for about 30 minutes in a moderate oven or until done when tested.


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