Sweet Snacks

Blueberry yogurt cakes with blueberry sauce



1 1/2 cups self raising flour

1/4 cup brown sugar

1/2 cup quick oats

50g butter, melted

1 egg

3/4 cup milk

1 cup Greek blueberry yogurt

1 cup frozen blueberries


Blueberry sauce

Greek Blueberry yogurt

1 cup frozen blueberries

2 tablespoons 100% maple syrup



Add flour, brown sugar and oats to a bowl.  Stir to combine.  Melt butter in microwave.  Add egg and milk to a jug along with butter.  Stir to combine.  Make a well in the centre of dry ingredients and add egg, milk and butter, along with yogurt.  Stir with a large spoon until just combined.  Add blueberries and mix.  Add to cupcake moulds.

Bake in a 180 degree oven for around 20 – 25 minutes until golden and cooked through.

Allow to cool on a cooling rack.


Blueberry sauce

Put blueberries and maple syrup in a small pan over the stove.  Cook over low heat until blueberries soften and turn into a sauce, stirring occasionally.  Once done put into a jug and allow to cool in fridge.

Serve cake with blueberry yogurt and blueberry sauce.


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