Strawberry and blueberry streusel loaf
7
Points®
Total time: 1 hr 15 min • Prep: 20 min • Cook: 50 min • Serves: 10 • Difficulty: Easy
Strawberry flavoured yoghurt gives this crumbly cake a creamy and delicious texture
Ingredients
Reduced fat oil spread
25 g
Fruit flavoured yoghurt, low-fat, added sugar
150 g, strawberry
Plain flour
⅓ cup(s), (55g)
Raw sugar
1 tbs
Flaked almonds
1½ tbs
Egg(s)
1 medium
Skim milk
1 tbs
White self-raising flour
1 cup(s), (150g)
Bicarbonate of soda
¼ tsp
Caster sugar
½ cup(s), (110g)
Frozen blueberries
50 g
Instructions
1
Preheat oven to 180°C. Lightly spray a 9cm x 23cm (base measurement) loaf tin with oil and line the base and two long sides with baking paper, allowing paper to extend 5cm over the edges.
2
Use your fingertips to rub the canola spread into the plain flour until the texture resembles fine breadcrumbs. Stir in the raw sugar and almond.
3
Whisk the yoghurt, egg and milk in a medium bowl until smooth.
4
Sift the self-raising flour and bicarbonate of soda into a bowl. Stir in the caster sugar until combined. Make a well in the centre and stir in the yoghurt mixture until just combined. Fold through the blueberries. Spoon into the prepared tin and sprinkle over the almond crumble mixture.
5
Bake for 50 minutes or until a skewer inserted in the centre comes out clean. Stand the cake in the tin for 5 minutes. Turn onto a wire rack to cool.
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