Blueberry Yogurt Cake
If you have leftover blueberries to use, this blueberry loaf cake is simple, quick and delicious. It's super moist thanks to the yogurt and goes wonderfully with a cup of tea!
Servings 8 slices
Ingredients
- 150 g blueberries
- 300 g self raising flour
- 250 g caster sugar
- 1 tsp vanilla extract or vanilla essence
- 2 eggs
- 125 g Plain Greek yogurt at room temperature
- 125 g melted unsalted butter or margarine
Instructions
- Preheat oven to 180C/350F/Gas 4
- Grease a loaf pan or use a loaf tin liner
- Put all the ingredients aside from the blueberries into a large bowl and mix well
- Stir in the blueberries
- Pour the batter into the prepared loaf tin and bake for an hour until well risen and golden brown on top.
- Turn out onto a wire rack and leave to cool completely.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.