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?
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!
- 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.
- 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
Blueberry yoghurt loaf
- 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)
- 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!).