About the bake
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.
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
For the Loaf
- 150g Unsalted butter (melted)
- 220g Billington's Unrefined Golden Caster Sugar
- 2 Eggs
- 140g Greek style thick yoghurt
- 1 Lemon (juice & zest) finely grated
- 225g Allinson's Self Raising Flour
- 85g Fresh blueberries
Utensils
- 900g loaf tin (23x 13cm)
Recipe Reviews
Very tasty cake. Easy to make and the family's new favorite.
Very easy to make. Now a favourite and made almost weekly. Vary the yoghurt for a change.
Lovely cake. Nice and easy to make.
Great cake made second time 😊😊
Ingredients
For the Loaf
- 150g Unsalted butter (melted)
- 220g Billington's Unrefined Golden Caster Sugar
- 2 Eggs
- 140g Greek style thick yoghurt
- 1 Lemon (juice & zest) finely grated
- 225g Allinson's Self Raising Flour
- 85g Fresh blueberries
Utensils
- 900g loaf tin (23x 13cm)