Ingredients

Also needed: 23cm round cake tin, greased and lined with baking paper

  • 100 grams sunflower oil
  • 250 grams DODONI Greek Yogurt
  • 250 grams light brown sugar
  • 2 eggs
  • 1 tsp vanilla paste
  • 275 grams self-rising flour (+1 tbsp for coating the blueberries)
  • 300 grams blueberries

For the crumble

  • 160 grams flour
  • 120 grams light brown sugar
  • 120 grams butter, cold and cut into cubes

Process

Preheat the oven to 180 degrees (top and bottom heat).

For the crumble, mix the flour, light brown sugar, and butter cubes in a bowl. Rub the butter loose with your fingers until you have a crumbly mixture. Set this aside in the refrigerator. For the cake, mix the sunflower oil, Greek yogurt, and light brown sugar together until combined. Add the eggs and vanilla paste and mix well until combined.

Add the self-rising flour and a pinch of salt and mix until just combined. Moisten the blueberries and then coat them with a tablespoon of self-rising flour; this prevents them from sinking to the bottom. Fold the berries into the batter and pour into the baking pan.

Spread the crumble topping over the batter and bake the cake for 60 to 70 minutes in the oven. Let cool briefly before serving. Serve with some extra Greek yogurt.