Blueberry & Lemon Swirl Loaf Cake

• portions: 12 servings
• temps actif: 20 minutes
• temps total: 1 hour 20 minutes

Ingrédients

225 g margarine

200 g sugar

3 eggs

250 g plain flour

1 ½ tsp baking powder

Pinch of salt

1 lemon (zested)

120 g fat free yogurt

100 g blueberry jam

Instructions

Preheat the oven to 170ºC (fan assisted or 190ºC non fan) and line a 2lb loaf tin

Cream the margarine and sugar together until pale and fluffy, usually around 5 minutes

Add the eggs one at a time and mix after each addition

Add in the flour, baking powder and salt and mix until completely combined

Spoon in the yogurt and lemon zest and mix until just combined

Pour half of the cake mix into the loaf tin and spread out. Add half of the jam on top of the cake and drag a knife through the jam to create a ripple effect

Pour over the rest of the cake mix and even out before adding the rest of the jam and creating the ripple effect again

Bake in the oven for 55-60 minutes until a cocktail stick comes out clean

Allow to cool for 10 or so minutes in the tin before turning out and leaving to cool completely on a wire rack

Nutrition

• Calories: 323 kcal
• Lipides Totaux: 16 g
• Lipides Saturés: 4 g
• Cholestérol: 41 mg
• Sodium: 204 mg
• Glucides Totaux: 40 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 22 g
• Protéines: 4 g