Prep
25 minsBake
1hrServes
10Difficulty
Easy About
Perfect with a cup of tea - Earl Grey or otherwise!
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.
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.
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.
Cool on a wire rack for 15 minutes, then remove from the tin and peel away the lining paper. Cool completely.
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
1
For the bake
Butter
Softened
Fairtrade Tate & Lyle Golden Caster Cane Sugar
Large eggs
Vanilla extract
Pinch of salt
Greek-style natural yoghurt
Blueberries
For the topping
Soft cheese
Low fat Greek yoghurt
Tate & Lyle Fairtrade Icing Sugar
Blueberries
Jam
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