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
- 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.
- 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.
- 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.
- 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.
- 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.
