Lemon Blueberry Pound Cakes

Makes 15 mini cakes
Total Time
30 Minutes Plus chilling time
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
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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