08 March 2018

Lemon Blueberry Pound Cakes

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Serves

Makes 15 mini cakes

Total Time

30 Minutes Plus chilling time

Ingredients

2 eggs

135g of sugar

150g of yoghurt

75g of canola oil

Zest of 1 lemon

120g of flour

1 1/4 tsp of baking powder

Large pinch of kosher salt

1/4 cup of blueberries

Powdered sugar, for dusting

Method

Step 1

Preheat oven to 170°C. Grease and flour 15 mini muffin tins or mini tart pans.

Step 2

Whisk eggs briskly with sugar. Add yogurt, oil, and lemon zest and whisk briskly until fully combined. Add in flour, baking powder, and salt, and stir until the batter comes together.

Step 3

Portion the batter out evenly into the prepared tins and press two or three blueberries into the top. Bake for 12-15 minutes, until the edges are golden and the blueberries have released their juices.

Step 4

Allow to cool completely, then sprinkle with powdered sugar.

Recipe courtesy of La Pêche Fraîche.

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