Irresistible Blueberry Yogurt Cake Bursting with Flavor
Discover the ultimate Blueberry Yogurt Cake. Bursting lemon zest meets hearty oats for a low-calorie, flavorful treat.
Ingredients
- 80 g Flora Lightest or other low fat spread that is 1sp for 10g
- 1 tbsp olive oil
- 3 tsp heaped tsp Sukrin Gold or other NC sweetener
- 3 eggs
- 100 g low fat natural yogurt
- the grated zest of one lemon
- 1 tsp vanilla extract
- 80 g self-raising flour
- 40 g Ready Brek
- 60 g oats
- 250 g blueberries
- ½ tsp icing sugar – to decorate optional
Instructions
- Pre-heat the oven to 180C.
- Put the Flora, olive oil, Sukrin Gold, eggs, yogurt, lemon zest in a bowl and whisk together. (I used a hand-held blender.)
- In a separate bowl, mix the flour, Ready Brek and oats.
- Fold the flour mixture into the first bowl until you have a smooth mixture.
- Add half the blueberries and stir in.
- Pour the mixture into a loaf tin (I used a silicone one) and place in the oven for 35 – 40 minutes.
- Remove from the oven and use a skewer to check it is cooked all the way through. Leave for 10 minutes before turning out on a wire rack to cool.
- Put the remaining blueberries in a pan, with a lid, and add 50ml water. Cook on a low heat for about 5 minutes and then set aside to cool.
- When the cake is cool, spoon the blueberries over the top and sprinkle with icing sugar.
- Enjoy!
Nutrition
Calories: 194kcalCarbohydrates: 23gProtein: 7gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 89mgSodium: 101mgPotassium: 145mgFiber: 2gSugar: 5gVitamin A: 667IUVitamin C: 3mgCalcium: 46mgIron: 1mg
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