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Fruit Yogurt and Blueberry Loaf

Fruit Yogurt and Blueberry Loaf

Yogurt is one of those amazing substitutes for butter and adds a light airiness to cakes with a delicious tang to dishes.

bar Fruit Yogurt and Blueberry Loaf
You can use a natural plain yogurt for this recipe but it works even better with a fruity version. I’ve added less sugar as the fruits add the extra sweetness.

Picture by Manju Malhi


75ml sunflower oil
125g full fat natural yogurt of your choice, such as cherry or raspberry
100g caster sugar (or 150g for a sweeter version)
2 free-range eggs
1 tsp vanilla extract
4 drops almond extract (optional)
zest of 2 lemons or limes
210g plain flour
1 tsp baking powder
150-200g blueberries, washed


Preheat the oven to 180C/350F/gas mark 4. Grease and line with baking parchment a 900g loaf tin which is approximately 20cm in length.
In a large bowl, whisk together the oil, yogurt, sugar, vanilla, almond extract if using, and the zest. In another bowl, stir together the plain flour and baking powder. Put the dry ingredients into the yogurt mixture along with the blueberries and fold together. Try not to over mix the ingredients.
Pour the batter into the loaf tin and bake for 50-55 minutes, or until a small knife inserted into the middle comes out clean. Leave to cool on a wire rack before serving. Store in an airtight container in the fridge for 5 days.


(c) 2012

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