This blueberry and lemon loaf is a taste sensation. The sharpness of the blueberries and lemon pulls through to the sponge and is perfect for those who prefer a treat that's not too sweet.
7 ingredients6 steps
Vegetarian
Method
Step 1
Preheat the oven to 180°C, fan 160°C, gas 4.
Step 2
Lightly butter a 900g (23 x 13cm) loaf tin. Line the tin with baking paper making sure you have some excess paper over the sides. This makes it easier to remove the loaf from the tin.
Step 3
Using either a hand-held or a free-standing electrical mixer, beat together the butter, sugar, eggs, yoghurt and lemon zest and juice.
Step 4
Add the flour and whisk until well combined. Gently fold through the blueberries and spoon into the tin. Sprinkle over the remaining blueberries.
Step 5
Bake for 1 hour 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.
Step 6
Served sliced.
Ingredients
MetricImperial
For the Loaf
150gUnsalted butter (melted)
220gBillington's Unrefined Golden Caster Sugar
2Large eggs
140gGreek style thick yoghurt
1Lemon (juice & zest) finely grated
225gAllinson's Self Raising Flour
85gFresh blueberries
Utensils
900g loaf tin (23x 13cm)
Nutritional information per 87g serving
Energy 318cal
Fat 15g
of which Saturates 9.2g
Carbohydrates 40g
of which Sugars 24g
Protein 4.7g
Salt 0.27g
7 Baker Ratings
Make this regularly. Use different yoghurts to vary the flavour.
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Love this cake. Make it at least weekly and vary it by using flavoured yoghurt with different fruit and sultanas. Family favourite.
