I love baking with blueberries because they make the bakes so pretty with its gorgeous deep blue hues - which is why its impossible to resist trying out this Blueberry and Yoghurt Loaf.
This simple loaf is moistened by the use of yoghurt and the taste enhanced by the refreshing lemon zest. Every bite of this fine, moist cake is bursting with blueberries and lemon flavours.
The steps to making this cake is extremely simple, and you may not even need a mixer if you can whisk hard enough. It's a lovely recipe for a picnic or tea time.
Blueberry and Yoghurt Loaf (1 Loaf)
Recipe by Donna Hay
- 150 g unsalted butter, melted
- 1 cup (220 g) caster (superfine) sugar (Reduced to 170 g)
- 2 eggs
- ½ cup (140 g) Greek-style (thick) yoghurt
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
- 1½ cups (225 g) self-raising (self-rising) flour, sifted
- 125 g fresh blueberries, plus extra, to serve
- icing (confectioner’s) sugar, for dusting
- Preheat oven to 160°C (325°F). 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 for 40 mins) 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. Serves 6–8.