Blueberry & Lemon Yoghurt Loaf Cake
Neven Maguire
Neven Maguire
Recipe - Beacon Court
Blueberry & Lemon Yoghurt Loaf Cake
Prep Time15 Minutes
Servings6
Cook Time60 Minutes
Ingredients
150g Unsalted Butter, melted
220g Caster Sugar
2 Simply Better Free Range Corn Fed Large Eggs
150g Simply Better Authentic Greek Yogurt (10% Fat)
Juice and Zest of 1 Lemon
1 Tsp Vanilla Extract
225g Self-Raising Flour, sifted
125g Simply Better Blueberries, plus extra, to serve
Icing Sugar, for dusting
Directions
INGREDIENTS
- 150g Unsalted Butter, melted
- 220g Caster Sugar
- 2 Simply Better Free Range Corn Fed Large Eggs
- 150g Simply Better Authentic Greek Yogurt (10% Fat)
- Juice and Zest of 1 Lemon
- 1 Tsp Vanilla Extract
- 225g Self-Raising Flour, sifted
- 125g Simply Better Blueberries, plus extra, to serve
- Icing Sugar, for dusting
METHOD
- Preheat the oven to 160°C Fan (325°F). Lightly grease and line a 2lb loaf tin.
- 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 the loaf tin. Smooth the top with a spatula and bake for 1 hour. To ensure the cake is fully cooked, test with a skewer to ensure it comes out clean.
- 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.
15 minutes
Prep Time
60 minutes
Cook Time
6
Servings
Recipe
INGREDIENTS
- 150g Unsalted Butter, melted
- 220g Caster Sugar
- 2 Simply Better Free Range Corn Fed Large Eggs
- 150g Simply Better Authentic Greek Yogurt (10% Fat)
- Juice and Zest of 1 Lemon
- 1 Tsp Vanilla Extract
- 225g Self-Raising Flour, sifted
- 125g Simply Better Blueberries, plus extra, to serve
- Icing Sugar, for dusting
METHOD
- Preheat the oven to 160°C Fan (325°F). Lightly grease and line a 2lb loaf tin.
- 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 the loaf tin. Smooth the top with a spatula and bake for 1 hour. To ensure the cake is fully cooked, test with a skewer to ensure it comes out clean.
- 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.