Intro: 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.