IMG_7815I am in Sydney for a while.  What a beautiful city it is. I lived here when I was younger, went to art school here. I have always loved this city. The harbour and all the beaches just make it such a lovely city to sit around and look at.

Strange how life changes. I am here helping my daughter, as Lucy is working away three days a week and she has a bunny that needs looking after. It used to be Lucy living with me, now it is me living with Lucy.  I used to be the one showing her how things worked around the house, now it is her showing me, giving me keys and sometimes looking after me.  It is one of the joys of motherhood, to see your children grow into adults. Meanwhile the bunny is so cute. He enjoys a big meal of cabbage brussels sprouts and other greens twice a day and if he wants some affection he gives you a nudge. He has the run of the house and uses a litter tray.


Anyway I had better get back to this weeks recipe.

Everyone needs one of those “go to” recipes that is quick and easy and you can make in 5 minutes. This is one of those. The kind of cake you make when your child tells you there is an afternoon tea at school that afternoon, as you drop him off in the morning, or the kind of cake that you take over on Sunday to friends, when you really stayed up quite late the night before.

You can ice the cake with a cream cheese icing, however it is very nice with just a sprinkling of icing sugar and perhaps a dollop of cream. I hope like me you always have frozen berries in the freezer. You can replace the blueberries with any other berry and you could make this cake gluten free by replacing the flour with gluten free flour.



240 ml of vanilla yoghurt

1/2 teaspoon of bicarbonate of soda

180 g unsalted butter

200 g of castor sugar

3 medium free range eggs

2 teaspoons of finely grated lemon zest

1 teaspoon of natural vanilla extract

250 g of frozen blueberries

375 g of plain flour


Preheat the oven to 180 degrees. Grease and line a 23 x 33 cm baking tin .

Mix the yoghurt and baking powder together and set aside.

Beat the butter and sugar together until light and creamy then add one egg at a time.

Add the yoghurt mixture and combine well.

Put the blueberries in a bowl and toss with flour, this helps stop them from sinking to the bottom of the cake.

Sift the rest of the flour over the wet mixture and carefully fold in, then fold in the blueberries.

Spoon mixture into the prepared tim and bake for 40 – 45 minutes, until golden and when touched it springs back.

Cool and then sprinkle with icing sugar.



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