We could call this a Blueberry Pottle cake, as to measure the flour, sugar and oil for this cake simply empty the yoghurt pottle you are using, rinse it out and dry it, then use it to measure your ingredients. The recipe makes enough for a standard size loaf tin and is very simple to prepare, bake and slice. It's a great standby when asked to "bring a plate".
Prepare a loaf tin by lining it with baking paper or non-stick tin foil.
Preheat the oven to 150⁰C.
3 eggs, separated
1 pottle (125g) yoghurt
1½ pottles sugar (see above for how to measure)
½ pottle canola oil
3 pottles flour
1 heaped teaspoon baking powder
pinch of salt
1 cup Orchard Gold frozen blueberries
Zest of 1 lemon
Put the egg yolks and egg whites into separate bowls.
Add the yoghurt and sugar to the egg yolks and beat until sugar is dissolved.
Add the canola oil and mix well.
Keep 1 tablespoon of flour aside, then sift the remaining flour and baking powder into the mixture and fold in.
Add the pinch of salt to the egg whites, and whip until light and fluffy.
Fold into the cake mix.
Put Orchard Gold Blueberries into a cup, tip the reserved tablespoon of flour over them and shake to cover. Tip them into the cake mix, together with the lemon zest, and fold in lightly.
Pour into the prepared loaf tin.
Bake at 150°C for 1 hour. Test with a skewer to see if it is ready. If not, bake for another 5 minutes.
Let rest in the tin for 10 minutes, then turn out on a wire tray to cool.
Serve with a little yoghurt or whipped cream, or just as is.
This cake is also great with Orchard Gold Raspberries and Super Fruits Mixed Berries.