Homefood and drink

Blueberry yoghurt cake

Blueberry yoghurt cake
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Serves: 12 (makes 12 slices)
Time to make: 1 min

125g reduced-fat spread (I use Logical lite)
3/4 cup soft brown sugar
2 eggs
1 1/2 cups self-raising flour
1/2 cup low-fat natural yoghurt
1/2 cup apple purée
1 cup frozen blueberries

Step 1 Preheat the oven to 180°C. Line the base of a 900g loaf tin with greaseproof paper and spray with non-stick baking spray.

Step 2 Cream the spread and sugar together using a wooden spoon. Beat in the eggs one at a time until well mixed. Fold in the flour using a metal spoon. Mix in the remaining ingredients. Spoon into the prepared tin and bake for 40-45 minutes until well risen, golden brown and firm to touch. Cool for 5 minutes before turning out. Cool thoroughly and slice into 12 even pieces.

Step 3 Serve plain or with a spoonful of yoghurt and a sprinkling of icing sugar.

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