Ingredients

For the fruit mix: • 200g Co-op British strawberries, hulled and quartered • 100g Co-op British raspberries • 50g caster sugar • 2 tbsp cornflour • 1 tsp vanilla extract For the cake: • 225g Co-op unsalted butter, softened, plus extra for greasing • 300g Co-op plain flour, plus extra for sprinkling • 1/2 tsp bicarbonate of soda • 350g caster sugar • 1 tsp vanilla extract • Zest of 1 lemon • 4 Co-op British eggs, beaten • 200g Co-op low fat strawberry yogurt • 50g Co-op British blueberries • Icing sugar, for dusting (optional);

Method

Preheat the oven to 180°C/fan 160°C/Gas 4 In a bowl, combine all the ingredients for the fruit mix Grease a 24cm cake tin, sprinkle over a little flour and line with greaseproof paper Spoon the fruit mix into the bottom of the tin, leaving some gaps in between Mix the flour and bicarbonate of soda together In a separate bowl, cream together the butter, sugar, vanilla extract and lemon zest until pale and fluffy Pour the eggs into the creamed mixture a bit at a time, stirring and gradually sifting in the flour as you go Once everything is combined, gently fold in the strawberry yogurt and spoon into the tin Poke the blueberries into the cake mix and bake for 45-50 mins until springy to the touch Remove from the oven and leave to cool Once cooled, turn out the cake, carefully peel off the paper, and dust with the icing sugar, if using