Soft and moist cake with delicious blueberries. You can make it with any fruit you like but I think blueberries go so well with it.. It is perfect for breakfast or with a cup of tea!
- 1 cup plain flour
- 3tbsp cornmeal
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- pinch salt
- 100g fresh or frozen blueberries
- 120g yoghurt
- 2-3 tbsp milk
- 1 tsp vanilla extract
- 35ml vegetable oil
- 1 small egg
- 1/2 cup caster sugar
Mix all of the ingredients, apart of the blueberries, until just combined, do not over mix it.
Stir in the blueberries, saving some to sprinkle on top.
Pour the mixture into a greased 23cm x 8cm (base measurements) loaf tin, then sprinkle remaining blueberries on top.
Bake in a pre-heated oven at 180C for about 30-35 minutes, until the cake is golden brown and a skewer inserted in the middle comes out clean.
Take out the oven and leave in the tin to cool for 5 minutes, then take out the tin and leave to cool completely.