Blackberry swirl yogurt loaf
- 200g fresh blackberries (or frozen, thawed)
- 250g caster sugar
- 150ml Chosen by you Greek Style Natural Yogurt (full-fat)
- 6 tbsp sunflower oil
- 3 eggs
- 1 tsp vanilla extract
- 250g plain flour
- 2 tsp baking powder
- Flaked almonds, toasted, to decorate
Pre-heat the oven to 180C/160C Fan/Gas 4. Line a 24cm loaf tin with baking paper.
Purée the blackberries in a processor with 50g of the caster sugar. Set aside.
Put the yogurt, oil, eggs, vanilla and remaining sugar in a bowl. Whisk together.
Sieve the flour, baking powder and a pinch of salt into a separate bowl. Gently fold into the yogurt mixture until just combined.
Pour half the mixture into the tin and add spoonfuls of purée. Create swirls with a skewer. Repeat with the rest of the mixture and purée.
Bake for 55-60 minutes until a skewer comes out clean. Top with the almonds and cool on a wire rack.