If, like me, you’re a fan of not-guilty-guilty-indulgence (i.e cakes, or bakes with fruit included) these will be something you’ll enjoy. I’m the kind of person who could have a blueberry muffin for breakfast and count it as one of my five a day (FYI I don’t think it is ; ), but as a one off- I think it’s ok. Additionally, in general I’m usually a member of the ‘ain’t chocolate, ain’t interested’ club, but more recently have been open to the idea of more fruit based bakes, including raspberry and almond sponges, apple cakes and am keen to experiment with some winter berry sweets too. These, however are so so easy to do, and are so effective as a little lunch or breakfast snack, and although they do need to be eaten quickly due to the fresh yoghurt, never last long anyway! Ready for the recipe?
You will need:
60g unsalted butter
150g caster sugar
2 beaten eggs
275g self raising flour
1/2 tsp bicarbonate of soda
125ml natural yoghurt
1 punnet of fresh blueberries
(I also think a little honey could work nicely in these too)
1. Heat your oven to 200 degrees. Add the sugar and butter into your bowl, and zest your lemon. Add in the zest to your mixture and beat until smooth and fluffy.
2. Add a spoonful of beaten egg and beat in for a minute, and continue to do this with the egg until it has all been mixed in. Now, sift in the flour and bicarbonate of soda- this will thicken it up again too!