Blueberry Lemon Yoghurt Cake

                

There was a special offer on British blueberries at my local supermarket, so I bought several punnets.
 I love them for breakfast, in muffins and in one of my favourite cakes, blueberry lemon yoghurt cake.
Watching Monty last week, he said to pick any lemons that were ripe, so this gave me the lemon for 
my cake. It's an easy cake to make too.

 Preheat oven 180C/gas4                     Grease and line 20cm springform tin

you need:

125g softened butter,150g caster sugar, 175g sr flour, 100g Greek yoghurt, 3 eggs, grated zest of 1
 large lemon, 

130g blueberries

For the icing:
100g icing sugar, juice of the lemon
 

Cream the butter and sugar till pale and fluffy.

Add the flour, yoghurt and eggs and beat together.

Stir in the lemon zest.

Spoon half of the batter into the tin. Mix most of the blueberries into the rest of the batter then spoon onto
 the mixture in the tin. Sprinkle the leftover fruit onto the batter. Spoon into the tin.

Bake for about 45 mins. Check to see it isn't browning too much, and if it is, cover top with foil.

Cool on a wire rack.

Icing: mix the icing sugar with enough lemon juice to make a thick but not too stiff icing. Drizzle over the 
cake when cool.

The reason I put half the batter in the cake tin and mix the blueberries in to the top half
 is that when I mixed the fruit into the whole mix, they always went to the bottom!
It's a soft, moist cake with a nice lemon flavour. You get little bursts of blueberry, and the icing gives another
 layer. A good cake to have with an afternoon cuppa!