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.
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
2Eggs
140gGreek style thick yoghurt
1Lemon (juice & zest) finely grated
225gAllinson's Self Raising Flour
85gFresh 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.
