blueberry and yoghurt loaf

  • 150g unsalted butter, melted
  • 1 cup (220g) caster (superfine) sugar 
  • 2 eggs 
  • ½ cup (140g) Greek-style (thick) yoghurt 
  • 1 tablespoon finely grated lemon zest 
  • 1 teaspoon vanilla extract 
  • 1½ cups (225g) self-raising (self-rising) flour, sifted 
  • 125g fresh blueberries, plus extra, to serve 
  • icing (confectioner’s) sugar, for dusting
  1. 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. 
  2. Smooth the top with a palette knife and bake for 1 hour–1 hour 10 minutes 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.
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