Serves 8
For the batter:
250g natural yoghurt
80ml vegetable oil
200g sugar
1 lemon, zest and juice
2 eggs
200g plain flour
1½ tsp baking powder
½ tsp bicarbonate of soda
For the sauce:
350g blackberries
60ml water
3 tbsp sugar
1 tbsp lemon juice
To serve:
Whipped cream
For the batter:
250g natural yoghurt
80ml vegetable oil
200g sugar
1 lemon, zest and juice
2 eggs
200g plain flour
1½ tsp baking powder
½ tsp bicarbonate of soda
For the sauce:
350g blackberries
60ml water
3 tbsp sugar
1 tbsp lemon juice
To serve:
Whipped cream
- Preheat the oven to 180˚C/160˚C fan/gas mark 4 and butter a 23cm round springform tin. Whisk together all the ingredients for the batter until just combined.
- Pour the batter into the tin and bake for 35-40 minutes until a skewer inserted into the centre comes out clean. Leave to cool for 10 minutes on a wire rack, then remove from the tin and cool completely.
- Purée all the ingredients for the sauce in a blender until smooth, then push through a mesh strainer to remove any seeds. Serve the cake with the blueberry sauce and some whipped cream.
Per serving: 340kcals, 11.8g fat (2.9g saturated), 55.5g carbs, 33.5g sugars, 5.8g protein, 3.2g fibre, 0.112g sodium