Greek yogurt & lemon loaf cake with blueberry sauce

Name: Greek yogurt & lemon loaf cake with blueberry sauce
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8
Ingredients: 100 g golden caster sugar; 40 g soft dark brown sugar; 125 ml Vegetable oil; 100 g No.1 Strained Greek Yogurt, plus extra to serve; ½ tsp vanilla bean paste (or extract); 1 unwaxed lemon, zest; 1 British Blacktail Free Range Medium Egg; 140 g plain flour; ½ tsp fine sea salt; ½ tsp baking powder; ½ tsp bicarbonate of soda

Elly Curshen has the perfect bake to use up leftover Greek yogurt with fragrant lemon and an enticing blueberry sauce.

5 out of 5 stars(1) Rate this recipe

Vegetarian

Serves8
CourseCake
Prepare10 mins
Cook50 mins
Total time1 hr
Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

100g golden caster sugar
40g soft dark brown sugar
125ml Vegetable oil
100g No.1 Strained Greek Yogurt, plus extra to serve
½ tsp vanilla bean paste (or extract)
1 unwaxed lemon, zest
1 British Blacktail Free Range Medium Egg
140g plain flour
½ tsp fine sea salt
½ tsp baking powder
½ tsp bicarbonate of soda

For the blueberry sauce

150g frozen Essential Blueberries
4 tbsp golden caster sugar
4 tsp lemon juice (from the zested lemon, above)

Preheat the oven to 180ºC, gas mark 4. Line a small (450g) loaf tin with baking parchment, leaving it overhanging on all sides.
In a medium bowl, whisk together the sugars, oil, yogurt, vanilla, lemon zest and egg. Add the flour, salt, baking powder and bicarbonate of soda, then whisk until just incorporated.
Pour the batter into the lined tin and spread into an even layer. Bake for 45-50 minutes, or until risen and golden brown, and a skewer inserted in the centre comes out clean. Leave to cool completely in the tin before turning out.
Meanwhile, heat the blueberries, sugar and lemon juice for the sauce in a small saucepan over a low heat and stir gently to combine. Simmer for 4-5 minutes, stirring occasionally, until the blueberries start to break down and the mixture thickens slightly. Leave to cool for a few minutes. Serve the cake in thick slices with the warm sauce spooned over. It’s also good with leftover yogurt, if liked.

Cook’s tip

1 Cilbir
A delicious Turkish-inspired dish, consisting of poached eggs served over thick garlicky yogurt and topped with spiced butter. There’s a version with added spinach on waitrose.com.

2 Frozen yogurt bark
Spread Greek yogurt sweetened with a little honey onto a parchmentlined baking tray (aim for a thickness anywhere between 2-10mm), then sprinkle with your favourite fruits and/or nuts (dried berries and shelled pistachio kernels work well). Freeze until solid, then break into several pieces for a healthy and delicious snack.

3 Yogurt cream
For a creamy, delicious accompaniment to desserts such as warm, poached rhubarb, baked fruit or coffee granita, whip some double cream to soft peaks, then fold through a little leftover Greek yogurt. Add some ground cardamom and a little icing sugar to taste, if liked too.

Typical values per serving when made using specific products in recipe