Blueberry Pudding Cake From Scratch

2 cups self-raising flour

250 grams unsalted butter, diced, softened

¾ cup caster sugar

3/4 cup milk

1 cup Greek yogurt

1 cup blueberries – frozen is fine, don’t defrost

1 tsp vanilla extract

LET'S GET TO IT:

Grease a 20cm by 20cm square baking
pan and line with non-stick baking paper and preheat oven to 180C.

In bowl of electric mixer beat the sugar and butter until pale and creamy.

Scrape down sides with a spatula then beat in vanilla and yogurt.

Add half the milk, then half the flour, then repeat. Beat until mixed – do not overbeat.

Use a silver spoon to stir in the berries carefully – you don’t want to stain the batter blue.

Scrape into tin, level the top with offset spatula and bake in oven for around 45 minutes – insert skewer to check, you want it moist but not raw.

Leave in tin to cool, then slice into squares to serve. Sprinkle with icing sugar to serve.