Apple and Blueberry Yoghurt Bars
12Serves
EasyDifficulty
15 MINSPreparation
35 MINSCooking
The addition of yoghurt in cake delivers such a moist, tender crumb and a protein boost too! This one is topped with blueberries and apple, but any seasonal fruit could work.
Ingredients
1 1/2 cups self-raising flour
1/2 cup desiccated coconut
1/2 cup caster sugar
1 1/4 cups vanilla yoghurt
2 eggs
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon finely grated lemon rind
1 granny smith apple roughly chopped
1 x 200g punnet blueberries
1/2 cup desiccated coconut
1/2 cup caster sugar
1 1/4 cups vanilla yoghurt
2 eggs
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon finely grated lemon rind
1 granny smith apple roughly chopped
1 x 200g punnet blueberries
Method
- Whisk flour, coconut and sugar in a bowl to break up any lumps.
- Whisk yoghurt, eggs, oil, vanilla and lemon together in a separate bowl and then fold into the dry ingredients until just combined, taking care not to over-mix.
- Spread mixture into a lightly greased and baking paper lined 28cm x 18cm slice tin. Press apples and blueberries into the top of the slice. Bake at 180°C for 30-35 minutes until golden and cooked through. Cool for 5 minutes in pan before transferring to a wire rack to cool completely.
- Slice into 12 bars for serving and store in an airtight container until required.