Your afternoon delight, or mid-morning snack. Our Blueberry Yoghurt Cake and a cup of tea is our current favourite! Get baking with this moreish, sweet, and satisfying loaf cake.
Preparation / cooking time : 1.5 hours
Serves : 8 People
Ingredients :
- 1 ½ cups wholemeal flour
- 2 tsp baking powder
- 1 cup raw sugar
- 1 tsp salt
- 2 lemons
- 2 tsp honey
- ¾ cup Greek yoghurt + extra to serve
- 1 tsp vanilla extract
- 3 eggs
- ½ cup olive oil
- 1 cup fresh blueberries
- Cream, to serve
Method :
- Preheat your oven to 180°C . Line a non-stick bread/loaf tin with baking paper, or spray with cooking oil.
- In a bowl, whisk together the flour, baking powder and salt.
- In another bowl, combine the sugar with the zest of both lemons. Add in your yoghurt, vanilla extract, eggs and whisk well.
- Pour your dry ingredients into the wet ingredients and combine well. Gently fold blueberries into the batter.
- Fill the bread/loaf tin with mixture and bake in the oven until the cake begins to pull away from the sides.
- Remove cake from the oven and allow to cool for 30 mins or so before plating.
- Microwave together 2 tbsp of lemon juice and 2 tsp of honey. Mix together to form a glaze that you can then brush over the top of the cake.
- Slice your cake and serve with additional Greek yoghurt or cream and fresh blueberries.
Recipe by A Better Choice
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