BLUEBERRY SOFTBAKES
Delicious morsels of fruity goodness
Equipment
- Baking tray
Ingredients
- 50 g butter melted
- 120 ml/g Greek yogurt
- 1 tsp. cinnamon
- 75 g demerara sugar plus about 1 - 2 tbsp. for sprinkling
- 1 1/2 tsp. baking powder
- 150 g wholemeal flour swap to standard white if wished
- 100 g blueberries you can use fresh or frozen
Instructions
- Oven, 180c
- Mix the melted butter with the yogurt. Stir in the cinnamon and the 50g sugar then the baking powder.
- Stir in the flour then gently mix in the blueberries.
- Spoon mounds of the thick batter set apart on greased baking trays then flatten a little. Sprinkle generously with the demerara sugar.
- Bake for 20 - 25 mins until golden. Leave to cool on the tray for 5 mins and then cool on a wire rack.
- These bakes are best served warm (watch out for hot blueberries if serving to children), but equally as delicious cold. Store in an airtight container for up to 4 days but they will soften with time. Pop in an oven (180c) for 5 - 10 mins to warm through again or in a microwave for 5 - 10 seconds.