Blueberry Rosewater Yoghurt Cake

My youngest daughter and I decided to film ourselves baking this yummy cake! It’s so simple and easy to follow, anyone can do it.


150g unsalted butter, melted
1 cup (220g) caster sugar
2 eggs
1/2 cup (140g) Greek- style yoghurt
1 tablespoon lemon zest
1 teaspoon rosewater
1 teaspoon vanilla extract
1 1/2 cups (225g) self- raising flour, sifted
125g blueberries
Icing sugar, to serve


Preheat oven to 325°C (160°C). Place the butter, sugar, eggs, yoghurt, lemon zest, rosewater, and vanilla in a bowl and whisk until all are combined. Gradually add the flour and then carefully fold in the blueberries. Pour the mixture into a 20cm cake tin that is lightly buttered. Leave the mixture in the oven for about 1 hour but check after 50 minutes. After out of the oven allow the cake to cool for about 10 minutes and transfer it to a wire rack. Lastly, dust as much icing sugar to your liking and enjoy!

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