- Prep time
- 20 minutes
- Cooking time
- 1 hour
- Serves 12
- 225g plain flour
- 1tsp baking powder
- ½tsp baking soda
- 55g softened butter
- 225g sugar
- 2 free range eggs
- 1tsp vanilla essence
- 250g Greek yogurt
- 4tsp Wild Blueberry Whole Fruit Jam
- 2 peaches, sliced into wedges
- 180g blueberries
- 1tsp granulated sugar
Preheat oven to 200°C/180°C fan/gas 6. Grease the sides and bottom of a 22cm spring form tin with butter. Line the bottom with parchment paper and grease the paper too.
Sift the flour, baking powder, baking soda, together into a mixing bowl.
In a separate bowl, beat together butter, sugar and eggs until light in colour and fluffy. Add the vanilla essence and Greek yogurt and continue beating until creamy and light in colour.
With the mixer on a low speed, add the flour mix until combined. Do not overmix.
Transfer the cake batter to the tin. Top with Wild Blueberry Whole Fruit Jam, sliced peaches and scatter blueberries evenly on top. Sprinkle with granulated sugar.
Bake for about 1 hour, until cake turns golden and a skewer comes out clean in the centre of the cake.
Set aside the cake to completely cool (still in the tin) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the tin.