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Photo of Strawberry and blueberry streusel loaf by WW

Strawberry and blueberry streusel loaf

Total Time
1 hr 15 min
20 min
50 min
Strawberry flavoured yoghurt gives this crumbly cake a creamy and delicious texture


Reduced fat oil spread

25 g

Fruit flavoured yoghurt, low-fat, added sugar

150 g, strawberry

Plain flour

cup(s), (55g)

Raw sugar

1 tbs

Flaked almonds

1½ tbs


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


  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.