BLUEBERRY & RASPBERRY YOGURT CAKE RECIPE

BLUEBERRY & RASPBERRY YOGURT CAKE, AFTERNOON TEA, BAKING, KITCHEN, CAKES, PUDDINGS, DESSERTS, FRUIT CAKE, SUMMER BERRIES, BLUEBERRIES, RASPBERRIES, SUMMER, CAKE TIME, YOGURT CAKE, GREEK YOGURT, HEALTHY EATING, HEALTHY LIVING, HEALTHY DESSERT, #LIFESLITTLEPLEASURES, CREME FRAICHE,

I am a sucker for a lovely piece of cake. It is something that runs in the family. My nana is a master BLUEBERRY & RASPBERRY YOGURT CAKE, AFTERNOON TEA, BAKING, KITCHEN, CAKES, PUDDINGS, DESSERTS, FRUIT CAKE, SUMMER BERRIES, BLUEBERRIES, RASPBERRIES, SUMMER, CAKE TIME, YOGURT CAKE, GREEK YOGURT, HEALTHY EATING, HEALTHY LIVING, HEALTHY DESSERT, #LIFESLITTLEPLEASURES, CREME FRAICHE,baker and my mum owns a cake boat shop, so I have always been surrounded by sweet, tasty cakes. However when it comes to having fruit in my cake I am always very dubious. I hate Christmas cake and pudding. However I love cakes with fresh cream and fresh fruit. I had various punnets of fruit in my fridge that quickly needed using up, so I had a think about what I could quickly whip up. Realizing I had some 0% fat Greek yogurt in the fridge, I decided to create an nice moist cake packed with summer berries. This resulted in a blueberry & raspberry yogurt cake, the perfect cake to make for that summer afternoon tea.


BLUEBERRY & RASPBERRY YOGURT CAKE INGREDIENTS:
  • 150g self-raising flour
  • 1 tsp baking powder
  • 1 tbsp of honey
  • 75g of coconut oil
  • 3 eggs (or you could use 3 flax/chia seed eggs)
  • 4 tbsp 0% Yeo Valley Greek yogurt
  • 1/2 tsp vanilla extract
  • Finely grated zest of 1 lemon
  • 100g raspberries
  • 100g blueberries
  • A dollop of Yeo Valley 0% fat creme fraiche
BLUEBERRY & RASPBERRY YOGURT CAKE METHOD:
  • Preheat the oven to 180 degrees, and line a 18cm cake tin.
  • Sift the flour, baking powder into a mixing bowl.
  • Add the honey, coconut oil, unbeaten eggs, vanilla extract, lemon zest and Greek yogurt.
  • Use a wooden spoon to beat the mixture together.
  • Fold in the blueberries and raspberries (leave some for the decoration).
  • Place the mixture into the tin and bake for around 35-40 minutes.
  • Decorate the cake with the remaining raspberries and blueberries and sprinkle some icing sugar on top.
  • To finish off serve with a dollop of Yeo Valley 0% fat creme fraiche.

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