Light, moist butter cake by Angelcook

To make:


Blueberry yogurt butter cake
http://angelcookbakelove.blogspot.com/2010/06/this-is-one-blueberry-yogurt-butter.html


Angel cook bake love recipe for a blueberry yogurt butter cake.
She blogs that this recipe is a lighter version, but moist and buttery.

Ingredients:
(A)
125g butter
160g sugar  [

(B)3 eggs

(C) – sift flour,baking powder,salt
2 cups plain flour [
2 tsp baking powder
¼ tsp salt

(D)
1 small tub yogurt (125g-150g) + milk = 1 cup OR 1 cup yogurt (either plain or flavoured is fine)
1 tsp lemon juice (optional)
(E)1½ cups fresh blueberries

Method:
1) Beat (A) butter and sugar till creamy and fluffy.
2) Add (B) eggs, one at a time, mix well before each addition.
3) Fold in (C) flour mixture alternate with (D) in 3 to 4 additions, beat till just incorporated. Do not over mix.
4) Pour the batter in a greased 9"x5" loaf pan..
5)  Arrange (E) blueberry on top if any. Do not press.
5) Bake in preheated oven at 180C for 50-60 mins or until a skewer inserted and comes out clean (mine was cooked in 55 mins). Cool on wire rack.

Note:
1) If I were to make this cake again I will probably add more lemon juice because I like to have it to be a bit tangy. I didn't want to add lemon zest because I didn't want it to overwhelm the blueberries.

2) I used a non-stick black loaf pan. As heat will be absorbed more quickly with dark colour non-stick surface, I baked at 180C for the first 5 mins and reduced to 160C-155C thereafter. I usually reduce the oven temperature 20C to 25C lower when baking with this pan