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 Large 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
Love this cake. Make it at least weekly and vary it by using flavoured yoghurt with different fruit and sultanas. Family favourite.
Super delicious, and easy to make, made it twice this week! My cake was very crumbly when cutting, any advice? Also, what size eggs do you use? I used large.
We would recommend using large eggs for this bake and have updated our recipe to help other bakers who give this scrummy recipe a try.
Sometimes crumbly cake could be as a result of the cake being over baked or your oven temperature might be slightly too high. A top tip is to use a sharp knife when cutting slices and to make sure that the cake is fully cool so that it can firm up a bit more.
Happy Baking!
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 Large 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)