Blueberry yoghurt cake

Instructions

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.