Blueberry And Yoghurt Cake

This blueberry and yoghurt cake is easy and fast to mix, moist and delicious to eat.

The ingredient of Blueberry And Yoghurt Cake

• 125g butter
• 1 cup caster sugar
• 3 eggs
• 1 cup plain flour
• 1 cup self raising flour
• 3 4 cup vanilla yoghurt
• 1 cup frozen blueberries
• vanilla yoghurt to bolster

The Instruction of blueberry and yoghurt cake

• preheat oven to 180c 160c fan forced grease a 20cm base round springform cake pan line base and side taking into consideration baking paper
• using an electric mixer prominence butter and sugar until fresh open and fluffy
• add eggs 1 at a time beating to combine sift half the flour over mixture advocate to combine increase be credited with half the yoghurt shake up to combine repeat subsequently steadfast flour and yoghurt
• money up front blend into prepared pan sprinkle in the manner of blueberries press blueberries slightly into mixture bake for 50 minutes or until a skewer inserted in the centre comes out clean cover cake loosely following foil if over browning during baking stand in pan for 10 minutes transfer to a wire rack to cool encourage with yoghurt

Nutritions of Blueberry And Yoghurt Cake

calories: 323 367 calories
calories: 13 grams fat
calories: 8 grams saturated fat
calories: 45 grams carbohydrates
calories: 25 grams sugar
calories: n a
calories: 6 grams protein
calories: 97 milligrams cholesterol
calories: 208 47 milligrams sodium
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calories: nutritioninformation