Yoghurt & Berry Breakfast Cake


1 cup of Eoss Natural Yoghurt
1 cup of Eoss Frozen Berries (blueberries or raspberries)
100g softened butter
1 & 1/4 cup self-raising flour
1 egg
1/2 cup caster sugar
1/2 teaspoon vanilla extract
Icing sugar for dusting


Preheat oven to 180c
Grease and line 25cm springform pan
Cream butter and sugar, add vanilla extract, egg & Eoss yoghurt
Mix well
Add flour & baking powder mix
Place mixture into pan
Flatten mixture, sprinkle frozen berries over the top
Bake for 35 to 45 minutes
Allow to cool in pan
Dust with icing sugar
Serve with a large dollop of Eoss Vanilla Bean yoghurt


03 9786 1524
[email protected]

7 Capital Place,
Carrum Downs 3201,
Victoria, Australia