This blueberry yoghurt cake is the perfect weekend bake

This recipe combines blueberry and yoghurt, so it is basically breakfast! This tasty cake is so simple you can perfectly bake it with the children over the weekend.

Ingredients

• 250g full-fat Greek yoghurt
• 500g blueberries
• 120g butter, soft
• 160g sugar
• 2 eggs
• 330g flour
• 2 tsp baking powder
• 1 tsp vanilla extract

For the topping

• 110g demerara sugar
• 35g flour
• 1 tsp cinnamon
• 60g butter, soft

Method

1. Heat the oven to 180°C. Grease a rectangular baking dish.

2. Make the topping: combine the sugar, flour and cinnamon, then add the butter and rub between your fingers to create a sandy mixture.

3. Cream the butter and sugar until pale and fluffy. Add the eggs one at a time, mixing between each addition. Whisk in the flour, baking powder and Greek yoghurt. Add the blueberries and combine with a spatula or a wooden spoon.

4. Pour the batter in the baking dish and scatter the topping all over. Bake for 45 minutes or until a skewer inserted comes out clean. Let cool completely then remove from tin and cut into squares. Serve with cream if desired.