Wednesday, 6 August 2014

Moist Raspberry Blueberry Bundt Cake with Lemon and Greek Yogurt

I made this cake last year and decided to tweak it a little to my needs. It was inspired by a blueberry bundt cake I found online and tweaked it then I tested it on my husband, and before he tasted it I gave some to my neighbour to taste. Both of them told me that they didn’t want to share it and that I should make more! It was by far the moistest cake I’ve ever made from scratch and I was really impressed at my own skills, which are completely null when baking! IF you want to impress your guests, or family, and are not an especially great baker this is the cake for you. It’s absolutely gorgeous with a cup of tea! Makes about 16 servings.
Rasberry Blueberry Bundt cake with Lemon and Greek Yogurt
Delicious and Moist!

300g self-rising flour
225g room temperature butter
200g dark brown sugar
100g Half spoon granulated sugar (**If using regular sugar use 200g)
½ tsp. salt
1 tsp. baking powder
1 cup zero fat Greek Yogurt
4 eggs
1 tsp. vanilla
Zest and juice of two lemons (one lemon if it’s big)
400g frozen berries (blueberry/raspberry)

To Start:
Pre-heat oven to 180C (350F)
Sift 275g flour, salt, baking powder in a bowl and set aside.
Cream together butter and sugars until light and fluffy in a large bowl.
Zest and juice the lemon into a bowl, mix with yogurt and vanilla.
Next add the yogurt mixture to the butter and sugar and stir until thoroughly incorporated.
Follow by adding one egg at a time until completely combined.
When combined add half of the flour mixture and when combined add the rest until mixed.

To Finish:
Mix the berries with the remaining flour and fold them into the batter.
Pour into a greased bundt pan, and put into a hot oven.
Bake for 40-50 minutes. Every oven is different so after 40 minutes prick with a tooth pick.
You can top this with any kind of sugar glaze or eat on its own. I prefer it on its own!
Perfect and moist with a cup of tea!

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