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Little Blueberry Cake with Yogurt Granita
Recipe by Sprout


  • 1 egg

  • 1/4 cup Natvia stevia blend

  • 1 teaspoon vanilla extract

  • 3/4 cup wholemeal flour

  • 1.5 teaspoon baking powder

  • 1/2 cup low fat greek yogurt

  • 3 tablespoon canola oil

  • 1/2 punnet blueberries

  • strawberries to serve with (optional)

  • 2/3 cup low fat greek yoghurt


  • 1.

    To make granita, combine Natvia and yoghurt in a bowl, then pour onto a small tray and place in the freezer until firm.

  • 2.

    Preheat oven to 180C fan forced. Grease a 12-hole muffin tray well with spray oil.

  • 3.

    In a large bowl, mix flour and baking powder together, then form a well in the middle.

  • 4.

    In a separate bowl whisk egg, Natvia and vanilla together until well combined, then whisk in yoghurt and oil. Pour yoghurt mixture into the flour well and combine with a whisk of spatula, being careful not to over mix or the puddings will toughen. Finally, fold through blueberries.

  • 5.

    Spoon mixture into muffin tray. Bake for 13-18 minutes or until a skewer comes out clean when inserted. Allow to cool in the tin for a few minutes before turning out to cool completely.

  • 6.

    Use a fork to scrape and mash up the yoghurt into a granita. Alternatively, place chunks of the mixture into a food processor and blitz to a granita consistency. If you do this ensure your food processor or blender can handle ice!

  • 7.

    Serve blueberry puddings with granita and strawberries if desired.

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