Instructions
- Preheat your oven to 180°C (350°F) and line an 8-inch square baking tin with baking paper or spray with low-calorie spray.
- In a large bowl, whisk together the eggs, low-fat yogurt, low-calorie sweetener, and vanilla extract until smooth.
- Sift in the self-raising flour and add a pinch of salt. Gently fold the mixture until combined.
- Carefully fold in the blueberries, ensuring even distribution throughout the batter.
- Pour the mixture into the prepared baking tin and smooth the top with a spatula.
- Bake in the preheated oven for about 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Cut into 8 pieces and serve with a drizzle of low-fat Greek yogurt or a sprinkle of powdered sugar if desired.
Chef’s Tips
- For extra zing, add a zest of a lemon to the batter.
- Ensure the eggs are at room temperature for a lighter sponge.
- Frozen blueberries work well if fresh ones aren’t available.
Nutrition (per serving)
Approximate calories: 150, Protein: 5g, Carbs: 25g, Fat: 3g
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