Gluten-Free Berry and Yogurt Cake

I had planned to bake up a Halloween storm on Sunday in celebration of all things spooky and gruesome, but chickened out and instead got stuck into something a bit more wholesome...

2 cups gluten free plain flour (I used 1 cup Aldi GF plain and 1 cup millet flour)

3 teaspoons baking powder
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
200ml low fat greek or natural yogurt (or any low fat flavoured yogurt)
1/3 cup skim milk
2 large eggs (lightly whisked)
1 tsp vanilla essence

1 1/4 cups frozen blue berries (or any berry mix)

1. Preheat oven to 180 C. Grease a loaf pan.

2. Sift flour/s into a bowl. Mix in baking powder, sugar and cinnamon.

3. In a seperate bowl combine yogurt, milk, eggs and vanilla essence.

4. Add the wet ingredients into the flour mix it all comes together. Don't over mix.

5. Gently fold in berries to mix. The mix itself should be quite sticky and thick.

6. Pour into loaf pan. Bake for 50 minutes. If the cake starts to brown too much on top, cover with foil until it is ready. To test if it is done, insert a skewer; if it comes out dry, the cake is ready.

Notes

• Play around with whatever flours you have at home. I've also tried this with buckwheat flour and you can also use normal flours if you don't want it gluten free. I really liked the above version using millet flour.
• This isn't a sweet cake - it's actually got a very mild sweetness that's balanced with the tartness of the berries and yogurt, so if you want extra sweetness, you could brush the top of the cake with milk and sprinkle some cinnamon sugar on top, and also ensure the berries you're using are the sweeter varieties.
• Keep checking the cake after it hits the 45 minute mark, as the baking time may vary a bit for you. This cake has taken up to 1 hour in the oven for me before.
• This cake also freezes well.