Blueberry yoghurt cake

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.