Blackberry swirl yogurt loaf

Blackberry swirl yogurt loaf

Natural yogurt gives this cake a delicate, fluffy texture, which is the perfect partner for ripples of tangy fruit purée.

By , 21 September 2015
Blackberry swirl yogurt loaf
  • Ready in: 70 mins
  • Serves: 16
  • Price: 23p per serving
Nutritional Info
Each 69g serving contains
  • Fat 6.3
  • Sat Fat 1.4
  • Sugar 16.6
  • Salt 0.28
  • Cals 189
of your reference intake.
Typical energy values per 100g: 1146kJ/274kcal.
  • 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.