This is a lovely recipe for the warmer weather, using yoghurt instead of butter to give the cake a springy lightness, and blueberries which go all swirly and pretty when they cook. It takes only 10 minutes to prepare plus one hour to cook, there is no whisking (whoop!) and it is great for using up fruit and yoghurt as the other ingredients are cupboard staples for anyone who bakes once in a while. You can also vary what fruit you use – as well as blueberries I have also used chopped strawberries, and I reckon raspberries and dried (or fresh) apricots would also work well.
The recipe is based on one by Ruby Tandoh that I have simplified slightly according to what I had at home. The cake will keep for a few days in a sealed container. Serve on it’s own or alongside ice cream!
Yoghurt and blueberry loaf cake
75ml vegetable/sunflower oil
125g full-fat/greek yoghurt
150g caster sugar
2 large eggs
1 tsp vanilla extract/vanilla essence
Zest and juice of 1/2 lemon
210g plain flour
1 1/2 tsp baking powder
170g blueberries (or strawberries)
A pinch of salt
Preheat the oven to 180 degrees/gas mark 4. Grease and a 20cm (ish) long loaf tin (or small-medium cake tin if you don’t have one).
In a large bowl, mix well together the oil, yoghurt, sugar, eggs, vanilla extract and lemon zest. In a separate bowl, stir together the flour, baking powder and salt. Pour the dry ingredients into the yoghurt mixture along with the blueberries and fold the lot very gently together, taking care not to mix too much.
Pour the batter into the prepared loaf tin and bake for 55-60 minutes, or until the edges are slightly golden and a small knife inserted into the middle comes out clean. Leave to cool on a wire rack before cutting in to slices and serving!