Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 17/05/25. See terms.
Join now
Blueberry yoghurt cake

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.

Notes

You can use frozen berries, just thawed, when fresh blueberries are out of season.

You might like

You might like