Blueberry yoghurt cake

Author: Sarah Swain - Food writer, stylist and recipe creator

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Serves: 12 (makes 12 slices)

Time to make: 1 min

Ingredients

More weights & measures

125g reduced-fat spread (I use Logical lite)
¾ cup soft brown sugarlight brown cane sugarX
2 eggs
1 ½ cups self-raising flour
½ cup low-fat plain yoghurt
½ cup apple purée
1 cup frozen blueberries

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Instructions

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1 Preheat the oven to 180°C. Line the base of a 900g loaf tin with greaseproof paper and spray with non-stick baking spray.

2 Cream the spread and sugar together using a wooden spoon. Beat in the eggs one at a time until well mixed. Fold in the flour using a metal spoon. Mix in the remaining ingredients. Spoon into the prepared tin and bake for 40-45 minutes until well risen, golden brown and firm to touch. Cool for 5 minutes before turning out. Cool thoroughly and slice into 12 even pieces.

3 Serve plain or with a spoonful of yoghurt and a sprinkling of icing sugar.

Variations

You could use mixed berries or raspberries in this recipe.

Nutrition Info (per serve)

Calories 179 cal

Kilojoules 750 kJ

Protein 3.4 g

Total fat 8.1 g

Saturated fat 1.4 g

Carbohydrates 23.5 g

Sugar 12.3 g

Dietary fibre 1 g

Sodium 110 mg

Calcium 45 mg

Iron 0.7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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