- 150g butter, melted
- 175g caster sugar
- 50g honey
- 150g Greek yogurt
- zest of 1 lemon
- 1tsp vanilla extract
- 225g self-rising flour
- 2 eggs
-This delicious blue berry, honey, and lemon cake is a proper teatime treat that is really simple to make. When it is fully cooked, it will have a crisp, dark brown exterior which looks even more appetizing with a light dusting of icing sugar and a handful of fresh blueberries. It is really delicious as a dessert, but it is perhaps best enjoyed fresh out the oven with a steaming pot of tea and good company.
-The yogurt and juicy blueberries in the cake mix are what makes it so deliciously moist. Its zingy, fresh flavour comes from the lemon zest, but the honey provides a depth and sweetness that prevents the mix from becoming too tart. For a delicious, sweet accompaniment to the cake, mix a little honey and Greek yogurt as an alternative to double cream. When the sun makes an appearance, why not go all out and enjoy an afternoon tea in the garden? If you’re feeling really homemade berry jam and some in and tea cocktails
HOW TO MAKE BLUEBERRY CAKE
- Heat the oven to 150C fan, gas 3.
- Whisk together the butter, sugar, honey, eggs and yogurt with the lemon and vanilla.
- Fold in the flour and blueberries.
- Spoon into the tin, level the surface and bake for 1 hour 10 minutes until cooked through. Serve with a dusting of icing sugar and extra blueberries.