Blueberry yoghurt cake
5
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 50 min • Serves: 12 • Difficulty: Easy
If you're looking for a sweet treat that's easy to make and perfect for sharing with friends and family, look no further than this delicious blueberry yoghurt cake! With a moist, fluffy texture and a burst of fresh blueberries in every bite, this cake is sure to be a hit.
Ingredients
Reduced fat oil spread
½ cup(s), (125g)
Granulated stevia sweetener
⅓ cup(s), (75g)
Caster sugar
⅓ cup(s), (75g)
Egg(s)
3 medium
99% fat-free, plain or natural yoghurt, unsweetened
100 g
Fresh lemon rind
2 tsp, finely grated
Vanilla bean extract, alcohol free
1 tsp
White self-raising flour
1⅓ cup(s), (200g)
Fresh blueberries
250 g, (see tip)
Icing sugar
1 tsp
Instructions
1
Preheat oven to 180°C. Lightly spray a 10cm x 20cm (base measurement) loaf tin with oil. Line base and 2 long sides with baking paper.
2
Place spread, stevia, caster sugar, eggs, yoghurt, rind and vanilla extract in a large bowl. Whisk until combined. Gently fold in flour until a smooth batter forms. Fold through half the blueberries.
3
Pour mixture into prepared tin and bake for 45-50 minutes or until a skewer inserted into centre comes out clean. Stand cake in tin for 10 minutes before turning onto a wire rack to cool.
4
Meanwhile, place remaining blueberries in a small saucepan. Cook,covered, over low heat for 5 minutes or until softened and starting to release juice. Set aside to cool.
5
Serve cake with blueberry compote, dusted with icing sugar.
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