Blueberry Yoghurt Cake

Instructions

1. Sift flour, baking powder, baking soda in a bowl. Sift lightly to incorporate air.
2. In a separate bowl crack the 2 eggs and beat together using an electrical beater along with the sugar and butter. Beat till they dissolve, blend well together till they are light in colour and fluffy in texture, approximately a couple of minutes on high speed. Add the vanilla extract and the yoghurt to the egg – sugar mix and beat on a medium speed. Continue beating till the mix is creamy in colour.
3. Next keeping the beater speed at low, gently fold in the flour mix, in parts until fully combined. Care needs to be taken not to over beat or over mix at this stage.
4. Grease the sides and the bottom of a round 9 inch diameter by 3 inch cake mould pan with butter. Line the bottom of the mould pan with parchment paper or wax paper.
5. Transfer half the batter to the cake mould, sprinkle half the blueberries and also add the sliced plum here, in case you are using any of it. Pour the remaining batter and top with peach wedges and rest of the blueberries. Sprinkle 1 tsp of granulated sugar on top.
6. Bake in a pre-heated oven of 350° F or 175° C for around 40 to 50 minutes (depending on your oven) or till the tester come out clean at the centre.
7. Once the cake is done, let it completely cool before gently sliding a butter knife around the wedges of the bake mould to release the sides of the cake. Now transfer to a cake plate. Decorate with some more granulated sugar if you wish.