Blueberry yoghurt loaf
Tangy, moist, an absolute joy to eat! Give this super easy recipe a go, you're gna love it!
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Servings: 8 people
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)
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!