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    Home » Weekend cooking

    Blueberry yoghurt loaf

    Published: Aug 22, 2020 · Modified: May 7, 2021 by Genevieve

    Jump to Recipe

    This blueberry yoghurt loaf is delicious, next level moist and since it has yoghurt and blueberries it's basically healthy 😉

    I wanted to create a recipe that's not too sweet, doesn't have too much butter but is still delicious and moist at the same time. I hope you'll enjoy this recipe as much as I do! Did I mention it is also super easy to make?

    This blueberry yoghurt loaf is delicious, next level moist and since it has yoghurt and blueberries it's basically healthy
    Jump to:
    • Tips for a moist cake loaf
    • Fresh or frozen bluberries?
    • 📖 Recipe

    Tips for a moist cake loaf

    The key to a mouth-watering, tangy and moist loaf is the greek yoghurt and lemon zest! It's amazing how a little lemon zest can just completely uplift this entire loaf and take it to the next level!

    TIPS:

    • Greek yoghurt is key to a moist, tangy loaf. Always go for full fat. It just tastes so much better. Low-fat yoghurt will not give you the moist factor you want!
    • Lemon zest will provide a lovely citrusy, lemony aroma

    Another awesome thing about making this moist blueberry yoghurt loaf is that you won't need an electronic beater. Just a good old whisk, a large bowl and you're ready to go!

    Fresh or frozen bluberries?

    Blueberries are in peak season from July to October in Australia and they are super juicy and sweet during this period. Nonetheless, frozen blueberries are available all year round and I always have a bag from ALDI in my freezer as back up.

    You can use either fresh or frozen blueberries for this recipe and doesn't impact the taste at all. If you're using frozen blueberries, only take them out of the freezer when the batter is ready and quickly fold the frozen blueberries into the batter and pour it straight into the prepared tin then into the oven. This will ensure the blueberries don't break and stay whole when folding into the batter.

    TIPS

    • Fresh or frozen blueberries are both okay for this recipe
    • Leave blueberries in the freezer and take out only when the batter is ready for baking
    This blueberry yoghurt loaf is delicious, next level moist and since it has yoghurt and blueberries it's basically healthy
    This blueberry yoghurt loaf is delicious, next level moist and since it has yoghurt and blueberries it's basically healthy

    📖 Recipe

    Blueberry yoghurt loaf

    Tangy, moist, an absolute joy to eat! Give this super easy recipe a go, you're gna love it!
    5 from 2 votes
    Print Pin Rate
    Course: Dessert, Snack
    Keyword: blueberry, greek yoghurt, lemon zest, moist, tangy
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 8 people
    Author: Genevieve

    Ingredients

    • 250 g self raising flour
    • 200 g greek yoghurt
    • 100 g butter melted
    • 150 g caster sugar
    • 2 eggs whisked
    • 125 g blueberries if using frozen see (Note 1)
    • zest of 1 lemon
    • pinch of salt see (Note 2)
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    Instructions

    • Set oven to 180°C convention or 160°C fan forced / convection.
    • Grease and line a 20 cm loaf tin with melted butter (see Note 3).
    • In a large bowl, add yoghurt, sugar, eggs, butter, lemon zest, salt and mix with a whisk until combined.
    • Add flour and whisk till batter is smooth then fold blueberries into the batter with a large spoon or silicone spatula.
    • Pour and scrape batter into the prepared loaf tin, bake for 60 minutes or until a skewer inserted in the middle comes out clean. Cool in the tin for about 10 minutes before turning it out onto a wire rack to cool completely (or cool enough for you to dig in without burning yourself!).

    Notes

    Note 1. If using frozen blueberries, leave them in the freezer and take it out only when the batter is ready, then very quickly, fold the blueberries into the batter before pouring into prepared tin and putting it straight into the oven. 
    Note 2. Adding a pinch of salt will help enhance all other ingredients and let them shine. Give it a go! A pinch is about just less than ⅛ tsp. 
    Note 3. If using a non-stick loaf tin, no need to line it with baking paper, melted butter will be fine. After cooling the loaf will come straight out of the tin with no resistance. 
    Storage / freezing. This keeps very well in an airtight container for about 3 days out of the fridge, up to a week in the fridge. If freezing, slices and store for up to 3 months. 
    Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!

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    All in for a "what's for dinner" conversation. When I'm not at the gym exercising or grocery shopping, I'm making a mess in the kitchen and creating something yum along the way.

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