BLUeberry Yogurt Cake

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Ingredients
150gms – Unsalted butter, melted
1 cup – Superfine/ Powdered sugar
2 nos – Eggs
½ cup – Thick/ hung yoghurt
1 tbsp – Finely grated lemon zest
1 tsp – Vanilla extract
1½ cups – All purpose flour, sifted
Hand full – Blueberries

Icing sugar, for dusting

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Method
Preheat oven to 180°C .

Place the butter, sugar, eggs, yoghurt, lemon zest and vanilla in a bowl and whisk to combine. Add the flour and whisk until well combined. Fold through the blueberries and spoon into a lightly greased loaf tin lined with non-stick baking paper or muffin cups. Smooth the top with a palette knife and bake for 45 minutes or until cooked when tested with a skewer. Allow the loaf to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.

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Dust with icing sugar and top with extra blueberries to serve.

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Recipe Courtesy: Donna Hay

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