Blueberry yogurt cake

7Point(s)

Total Time

1 hr 15 min

Prep

20 min

Cook

55 min

Serves

12

Difficulty

Easy

This delicious loaf cake is flavoured with lemon and blueberries, and topped with a blueberry compote.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Low Fat Spread

125 g

Caster Sugar

150 g

Egg, whole, raw

3 medium, raw

Low Fat Natural Yogurt

100 g

Lemon(s)

1 zest(s) of 1

Vanilla Extract

1 teaspoons, level

White Self Raising Flour

200 g

Blueberries

250 g

Icing Sugar

1 teaspoons, level, to decorate

Instructions

1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a 900g loaf tin with a paper loaf tin liner or baking paper.
2. Put the low-fat spread, caster sugar, eggs, yogurt, lemon zest and vanilla extract in a bowl, and whisk until combined. Gently fold in the flour until you have a smooth batter, then add half the blueberries and stir to combine.
3. Pour the mixture into the prepared loaf tin and bake for 45-50 minutes, or until well risen and a skewer inserted into the centre of the cake comes out clean. Remove from the oven and leave to cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely.
4. Meanwhile, put the remaining blueberries in a pan and cover with a lid. Cook over a low heat for approximately 5 minutes, or until they are soft and have started to release their juice. Set aside to cool.
5. When the cake is completely cool, remove the paper liner and spoon the blueberry compote over the top. Dust with the icing sugar and cut into slices to serve.