Blueberry and Walnut Cake

Serves: 8

120g Onken Natural Set Yogurt

120g unsalted butter

40g unsalted butter (for cake topping)

120g granulated sugar

2 large free-range eggs, whisked

1 tsp vanilla extract

295g plain flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

220g blueberries

120g light brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

220g chopped walnuts

Preheat oven to 180C/350F/Gas Mark 4. Then cream the butter with the granulated sugar until light and fluffy in a large bowl before adding eggs and vanilla extract.
Next sift together flour, baking powder, baking soda and salt into a smaller bowl before stirring in the butter mixture. Then add the yoghurt and blueberries.
Use a small bowl to stir together brown sugar, cinnamon, nutmeg and walnuts. Pour half the cake batter into a buttered and floured 8-inch baking tin. Sprinkle with half the brown sugar mixture and top with the remaining batter.
Combine the remaining brown sugar mixture with two tablespoons of butter before sprinkling on the top of the batter.
Place the cake in the oven and bake for 45 minutes until cooked through.
Finally mix together 100g icing sugar and 1 teaspoon lemon juice and drizzle over the top of the cake.

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