Starring fresh ingredients like plump and delicious blueberries and creamy Greek yoghurt, when you’re desperate for a sweet treat you can’t go past this deliciously moist, light and zesty loaf for afternoon tea!
This sweet blueberry loaf cake laced with lemon zest is perfect for whipping up on a weekend morning, for an afternoon tea – no icing means less fuss and the more rustic and haphazard you are with the blueberries, the better.
- Prep time : 15 mins
- Cooking time : 1 hr
Blueberry yoghurt loaf ingredients
- 150g butter, melted
- 1 cup caster sugar
- 2 eggs
- ½ cup thick Greek yoghurt
- zest of one large lemon
- 1½ cups self raising flour
- 1 tsp vanilla essence
- 125g fresh blueberries, rinsed (plus extra for serving)
- 1 tbs icing sugar for dusting
- Preheat oven to 160°C and prepare a 21cm x 9cm loaf tin – lightly grease it and line with non-stick baking paper.
- Place the melted butter, sugar, eggs, Greek yoghurt, lemon zest and vanilla in a bowl and beat or whisk to combine until smooth.
- Add the flour and beat until well combined and free of any lumps. Carefully fold through the blueberries and spoon into your prepared loaf tin.
- Smooth the top with a spatula and bake for one 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.
- Dust with icing sugar and top with extra blueberries to serve.
- Upon cutting, you might find that many of your blueberries have sunk to the bottom of your loaf – that’s just the nature of the beast really – I assure you, it’s still delicious!
- I’ve used my EasiYo Mini Yoghurt Maker for the yoghurt – it’s perfect for making smaller yoghurt quantities to eat and bake with and creates yoghurt so thick and creamy your spoon can stand up in it!
Browse our recipe section for great meals and treats to try.