PREP TIME: 15min
COOK TIME: 1hr SERVES: 10
1 ½ cups caster sugar
150g unsalted butter, melted
1 cup greek style yogurt
2 tsp vanilla essence
2 cups self-rising flour
1 tbsp lemon zest
1 tbsp lemon juice
2 cups icing sugar
1 tsp lemon zest
Extra blueberries to decorate
Step 1: Preheat oven to 160°C.
Step 2: Grease a bundt cake tin with spray oil.
Step 3: Place the sugar, butter, eggs, yogurt, vanilla essence, lemon zest, lemon juice and flour into a large mixing bowl. Whisk together to combine.
Step 4: Fold through the 200g blueberries.
Step 5: Pour the cake mixture into the bundt tin and bake for 1 hour or until cake is cooked through.
Step 6: Set the cake aside to cool for 10 minutes and then turn out onto a wire rack to continue to cool.
Step 7: Whisk the 40g blueberries, icing sugar and lemon zest together to create a blueberry icing glaze.
Step 8: When the cake has completely cooled, drizzle the blueberry glaze over the cake, allowing it to run down the sides.
Step 9: Decorate the cake with any extra remaining blueberries.