Bernetta Ingredients
- 375g Greek Yoghurt (If you’re lactose intolerant, I recommend the Arla Lactofree Vanilla Yogurt)
- 3 large eggs
- 225g rolled oats
- 150g self raising flour + 1 tbsp to cover blueberries
- Zest of 1 lemon
- Juice of 1/2 lemon
- 100ml milk
- 1 large banana (for natural sweetness)
- 165g frozen blueberries + extra to sprinkle on top
Method
1. Preheat your oven to 180°C (350°F) and line a loaf tin with parchment paper.
2. Add the yoghurt, eggs, rolled oats, banana, lemon zest, lemon juice, and milk to your blender. Blend until smooth. It should look like thick pancake batter.
3. Now add in the self-raising flour to the blender and gently stir it in with a spoon or spatula by hand. Stir just until combined.
4. In a small bowl, toss the frozen blueberries with 1 tablespoon of flour. This helps stop them from sinking to the bottom of the cake.
5. Pour the blueberries into the blender and using a spoon or spatula, gently fold in the floured blueberries. Be careful not to overmix.
6. Pour the batter into your prepared tin. Sprinkle a few extra blueberries on top for decoration.
7. Bake for 40–45 minutes, or until the top is golden and a knife or toothpick comes out clean from the centre. If the top of the cake starts to burn, cover it with some foil and continue baking.
8. Let the cake cool in the tin for at least 10–15 minutes before slicing, and serve with some more yoghurt. If you’d like more low-sugar dessert recipes, sign up for my newsletter and get a free recipe book filled with simple, delicious treats like this one 💕
