1 tablespoon TRKG lemon syrup (See here for info on these syrups)
¼ teaspoon baking powder
1 heaped tablespoon fat free greek yogurt
1 teaspoons lemon extract
50g frozen blueberries
1 teaspoon lemon curd
Preheat oven 180°C fan.
Blitz the fruit wheats in a blender, (don’t worry about the lumps of the fruit as that adds to the recipe keeping them chunky) and tip into a mixing bowl.
Add the baking powder and blueberries and give a little stir.
Whisk the egg and syrup until pale, whisk in the yogurt and pour into the wheat mixture.
Give a really good mix and leave the mixture to stand for 5 minutes.
The batter should go puffy and airated.
Tip half your mixture into an oven proof dish and add the lemon curd in the centre, top with the remaining mixture and bake in the oven for 25 – 30 minutes until golden on top and a knife comes out clean (you may get a bit of curd on there but as long as you see no wet cake batter then its cooked).