Blueberry Yoghurt Cake

I thought I misplaced this recipe when a girl friend of mine asked me to email her the details, thankfully I have typed up the specifications on my blog as a "draft". So here it is, its perfect for a melbourne winter afternoon, in fact I think I am going to make it now. I have some raspberries that I might interchange in this.

Ingredients

1. 1 1/2 cups + 1 tablespoon plain flour, divided
2. 2 teaspoons baking powder
3. 1/2 teaspoon salt
4. 1 cup plain whole-milk yogurt
5. 1 cup sugar
6. 3 large eggs
7. 2 teaspoons grated lemon zest and a teaspoon of lemon juice (approximately 2 lemons)
8. 1/2 teaspoon pure vanilla extract
9. 1/2 cup vegetable oil
10. 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

Directions:

1. Preheat the oven to 175 degrees c. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess. I prefer using a silicon mould for this cake, just ensure you adjust the time, usually takes 10 minutes less.
2. In a medium bowl, sift together flour, baking powder and salt; set aside.
3. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. 
4. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. This will ensure that the colour doesnt run throughout the cake.
5. Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
6. When cake is cool, dust with icing sugar serve with fresh berries and double cream if serving as a dessert.

You can interchange the blueberries with any other berries or fruit.