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blueberry rhubarb ginger cake

Rhubarb & Blueberry Yoghurt Cake

This moist, spiced cake features a tender crumb enriched with yoghurt and oil, complemented by the tang of rhubarb and the sweetness of blueberries.​
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Servings: 12 slices
Course: Dessert
Calories: 260
Ingredients Equipment Method

Ingredients
  

  • 250 g self-raising flour
  • 80 g light brown sugar
  • 90 g caster sugar
  • 1 tsp ground ginger
  • 1 tsp mixed spice
  • 3 large eggs
  • 1 tsp vanilla extract
  • 100 ml natural yoghurt
  • 100 ml vegetable oil
  • 125 g fresh rhubarb chopped into 1cm pieces
  • 125 g fresh blueberries
  • 30 g rolled oats
  • 3 tbsp demerara sugar​

Equipment

  • 1 20x20cm cake tin

Method
 

  1. Preheat the oven to 180°C (160°C fan) / gas mark 4. Line a 20 x 20cm cake tin with baking parchment.​
  2. Combine dry ingredients: In a large mixing bowl, whisk together the self-raising flour, light brown sugar, caster sugar, ground ginger, and mixed spice.​
  3. Prepare wet mixture: In a separate bowl, beat the eggs with the vanilla extract. Stir in the yoghurt and vegetable oil until well combined.​
  4. Mix wet and dry ingredients: Pour the wet mixture into the dry ingredients. Stir until just combined.​
  5. Fold in fruits: Gently fold in the chopped rhubarb and blueberries, ensuring even distribution.​
  6. Transfer to tin: Pour the batter into the prepared cake tin, smoothing the top with a spatula.​
  7. Add topping: Sprinkle the rolled oats and demerara sugar evenly over the surface of the batter.​
  8. Bake: Place the tin in the preheated oven and bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean.​
  9. Cool: Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.​
  10. Serve: Slice and serve with a dollop of natural yoghurt and a handful of fresh berries, if desired.