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

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 179cal

Kilojoules 750kJ

Protein 3.4g

Total fat 8.1g

–Saturated fat 1.4g

Carbohydrates 23.5g

–Sugars 12.3g

Dietary fibre 1g

Sodium 110mg

Calcium 45mg

Iron 0.7mg

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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