Recipes
Easy blueberry and yoghurt loaf cake
You have to go a long way to beat the classic combo of tea and cake, especially on Mother’s Day, so try this berry-based treat – made with love.
You have to go a long way to beat the classic combo of tea and cake, especially on Mother’s Day, so try this berry-based treat – made with love.
Cook: 2 Hours 20 Mins
Serves: 8
Price: £0.72 per serving
Nutritional Information
Each 138g serving contains
Energy
2797kj
484kcal
2797kj
484kcal
24%
Fat
24.2g
24.2g
High
35%
35%
Saturates
14.5g
14.5g
High
73%
73%
Sugars
40.8g
40.8g
High
45%
45%
Salt
0.30g
0.30g
Low
5%
5%
of your reference intake.
Typical energy values per 100g:
2027kj/484kcal
Typical energy values per 100g:
2027kj/484kcal
Ingredients
200g Unsalted Butter, softened, plus extra for greasing
200g Caster Sugar
3 Eggs, at room temperature
175g Self-raising Flour
25g Cornflour
100g Asda Greek Style Yoghurt
1 Lemon, Zest Only
200g Blueberries (fresh or frozen)
100g Icing Sugar, For The Icing
40g Blueberries (fresh or frozen and defrosted), For The Icing
Method
1
Preheat the oven to 180°C/160°C fan/gas 4. Grease a 900g loaf tin and line with baking paper.
2
Put the butter and sugar in a mixing bowl and beat with an electric whisk until pale and fluffy. Gradually whisk in the eggs, one at a time, until combined. Tip in both flours and mix well, then fold in the yoghurt, lemon zest and three-quarters of the blueberries.
3
Pour the batter into the cake tin and press the remaining blueberries into the top of the mixture. Bake for 1 hr–1 hr 10 mins (cover with foil if it starts to brown too much), until a skewer inserted into the centre comes out clean. Cool completely in the tin.
4
Meanwhile make the glaze by putting the icing sugar and blueberries into a small blender or processor and blitz to a smooth icing. To serve, remove the cake from the tin and drizzle over the icing and add a dollop of Greek yoghurt.