Blackberry and White Chocolate Yoghurt Cake

Preheat the oven to 170 degrees c (fan)

Start by crushing the frozen berries in a bag – I bashed them with a rolling pin to a fine frozen crumb. Placing whole frozen berries in the cake batter will cause them to sink to the bottom and the surrounding batter may not cook. Pop the bag of crushed berries into the fridge whilst the cake is mixed.

Cream the butter/margarine and sugar together until light and fluffy then add the eggs, one at a time, whisking well between each addition. Add the sifted flour and stir well then add the yoghurt, white chocolate chips and finally fold through the frozen berry chips.  Be careful not to over mix the fruit – you don’t want a purple sponge.

Divide between the two loaf tins and bake at 170 degrees c for 50 minutes to 1 hour or until the cakes are golden, springy to the touch and well risen.

Turn out of the tins when cool enough to handle then drizzle over the melted white chocolate.