Blueberry and Yoghurt Loaf

Love from Lisa Blueberry and Yoghurt LoafThis loaf is really tasty and not that sweet. It’s crunchy on the top and moist inside, and is great slightly heated and served with tea.

If you’d like to view other recipes I have in mind, or have already baked for this series, then please visit my baking recipes Pinterest page.

Ingredients

  • 150g unsalted butter, melted
  • 1 cup caster sugar
  • 2 eggs
  • ½ cup Greek style yoghurt
  • 1 tbsp finely grated lemon zest
  • 1 tsp vanilla extract
  • 1½ cups self-raising flour, sifted
  • 125g fresh blueberries, plus extra to serve
  • Icing sugar for dusting

Method

Step one

Preheat oven to 160°C. Place the butter, sugar, eggs, yoghurt, lemon zest, and vanilla in a bowl and whisk to combine.

Step two

Add the flour and whisk until well combined. Fold through the blueberries and spoon into a lightly greased 22cm x 8cm x 7cm loaf tin lined with non-stick baking paper.

Step three

Smooth the top with a palette knife and bake for 1 hour – 1 hour 10 minutes (I baked it for 55 minutes), or until cooked when tested with a skewer.

Step four

Allow the loaf to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely. Dust with icing sugar and top with extra blueberries to serve.

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