Blueberry yoghurt loaf cake from Flavour: Eat What You Love (page 336) by Ruby Tandoh

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on June 17, 2017

    This was good but not as special as most of Ruby's recipes. I used sunflower oil instead of almond oil so perhaps that would have resulted in a more interesting flavor?

  • TrishaCP on February 20, 2017

    I used the proportions in the Guardian version- the book version uses slightly more flour, sugar, and almond oil. Not sure how that will impact the results. But this is a delicious cake that is perfect for breakfast. The crust on the cake is particularly nice. I did use the almond oil- I honestly don't know if it makes a difference or not. I detected the aroma in the batter, but less so in the final product. I needed five minutes more than specified, but I did use frozen blueberries.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.