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It gives me such delight to share this recipe with you; the fist time I baked this loaf it was a bright Sunday when my mother came to visit me in my new home and it went down a treat. We enjoyed an al fresco lunch of home made soup, crusty bread and cheese following on with this light but extremely moreish cake and it proved to be the perfect end to the meal.  
I knew it was good when I realised that this loaf could not only brag about it’s low fat content and it’s easy to prepare qualities it also tastes so divine that everyone asked for seconds…It keeps well and made a incredible breakfast served with greek yoghurt and honey.
Another selling point of this cake is due to the fact it is not smothered in frosting (honestly you don’t need to ice this cake) so it is portable for a snack or breakfast, plus the exclusion of butter and icing means the calorie content is seriously waist friendly. Oh I should also mention it’s seriously easy to make, no complications here just easy going fast, deliciously fruity cake..

You can go back for seconds of this cake and still take in half the calories and not even a quarter of the fat in an average carrot/chocolate cake – Bake this and feel angelic! 

Low Fat Blackberry Loaf Cake
*300g Self raising flour
*350g Blackberries
*125g Soft Brown Sugar
*190g Fat Free Greek Yoghurt
*1 Teaspoon Vanilla Paste
*2 Medium Eggs
Pre heat your oven to 180 degrees and set aside a large loaf tin lined with grease proof paper.
In a large bowl mix together your flour and sugar and then add in your berries. Now whisk your egg’s together with a fork and add to the mix followed by greek yoghurt and vanilla paste.
When everything is evenly combined (and this will be a very thick batter so don’t be alarmed) pour into your loaf tin and bake for 60minutes*(see notes) or whenever a skewer comes out clean.  
Set aside for 45minutes to cool, dust with icing sugar and slice into 12 gorgeous chunks.
*Some black berries can be a little tart so you may wish to add a little more sugar or if you prefer some sweetener.
*This cake also works well with other fruits such as blueberries, raspberries or strawberries, peaches etc..
*Based on the above ingredients I calculated this as 143 calories a slice, 30g Carbs, 4g Protein and 0g Fat (for 12 slices and the fat content will depend on you using fat free yoghurt)  
*The loaf will keep for around 4 days if stored in an airtight container.
*My loaf took 65 minutes to bake but I really think it is so oven dependant – I’d check on the cake from at 50/60 minutes depending on your oven. 
Now the days are getting cooler I absolutely love baking cakes and meals with more wintery ingredients and this is a complete treat if you’ve spent the morning blackberry picking. I should take a moment thank my boyfriends mother for kindly supplying me with these berries, if you are on a time/money budget no biggie just buy frozen berries from the supermarket.