Name: Blueberry Lemon Cake
Total time: 1 h 15 min
Yield: 10
Ingredients: For the sponge; 135g/4¾oz softened butter, plus extra for greasing; 100g/4oz full-fat Greek yoghurt, plus extra to serve; 3 medium eggs; Zest and juice of 1 lemon, plus extra zest to decorate; 150g/5oz self-raising flour; 135g/4¾oz golden caster sugar; 150g/5oz blueberries, plus extra to serve; For the buttercream; 250g/9oz unsalted butter, softened; 500g/1lb 2oz icing sugar, sifted; 1 tsp vanilla extract; A little milk, to loosen; 3 tbsp blueberry jam

VMG Recipes