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