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Greek Yoghurt Blueberry Bake

Prep

25 mins

Bake

1hr

Serves

10

Difficulty

Easy

About

Perfect with a cup of tea - Earl Grey or otherwise!

made using

Icing Sugar

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Instructions
Ingredients
Reviews
Step 1

Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Grease a 1kg loaf tin measuring 10cm x 20cm with a little butter, then line with baking paper.

Step 2

Put the butter and Tate & Lyle Golden Caster Sugar into a large mixing bowl and beat well until light and creamy. Crack in the eggs one at a time, beating well between each addition. Stir in the vanilla extract, then fold in the flour, baking powder and salt with a large metal spoon. Stir in 150g yoghurt and the blueberries and gently fold in the 2 tbsp Earl Grey Blueberry Jam.

Step 3

Transfer the mixture to the prepared tin and level the surface. Bake on the middle shelf of the oven for 50-60 minutes, or until a skewer inserted into the centre comes out clean.

Step 4

Cool on a wire rack for 15 minutes, then remove from the tin and peel away the lining paper. Cool completely.

Step 5

For the topping, beat the soft cheese with the Greek yogurt and Icing sugar. Spread onto the cake and sprinkle the blueberries on top. Drizzle with Earl Grey Blueberry Jam, then serve.

TOP TIP

Cover with cling film and keep in the fridge for up to 3 days. Serve at room temperature to enjoy the flavour at its best.

Ingredients – 8 items

Serving

1

For the bake

Butter

Butter

Softened

175 g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Cane Sugar

175 g
Eggs

Large eggs

3
Vanilla

Vanilla extract

1 tsp
Salt-table

Pinch of salt

1

Greek-style natural yoghurt

150 g

Blueberries

100 g

For the topping

Cream-cheese

Soft cheese

150 g

Low fat Greek yoghurt

100 g
Fairtrade Cane Icing Sugar

Tate & Lyle Fairtrade Icing Sugar

1 tbsp

Blueberries

100 g
Raspberry-jam

Jam

4 tbsp

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Here's how to make Earl Grey & Lemon Shortbread:

Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)

Ingredients 

Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt

Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar

Instructions

Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
If Dark Muscovado's a little too strong for you, this bag might just be your baking's saviour!

With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.

A subtle change that always makes bakes better...

Find out more at the link in bio.
Low in calories with a classically sweet flavour, our Tate & Lyle Sweeteners help to sweeten up breakfast!

Now on offer in Asda and Sainsbury's

Tablet: £1.50 (£2.00 RRP)

Pouch £1.35 (£1.80 RRP)
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🍬 WIN a bundle of brand-new Tate & Lyle Sugars, Sweeteners and Syrups! 🍬

This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:

1) Make sure you're following us @tateandlylesugars
2) Tell us in the comments which drink you'd make with these prizes...

Competition ends 18th April. T&Cs apply. Link in bio.

Good luck!

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