Visiting Mama Blue Winery last weekend and having fresh blueberries got me thinking about a quick and easy recipe we love to eat at our house – Blueberry & Yoghurt Loaf. I think you will enjoy this one!
150g butter, melted
1 cup (220g) caster (superfine) sugar
½ cup (140g) Greek-style (thick) yoghurt
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
1½ cups (225g) self-raising flour, sifted
125g fresh blueberries, plus extra, to serve
icing (confectioner’s) sugar, for dusting
1. Preheat oven to 160°C (325°F).
2.Place the butter, sugar, eggs, yoghurt, lemon zest and vanilla in a bowl and whisk to combine.
3.Add the flour and whisk until well combined. Fold through the blueberries and spoon into a lightly greased 22cm x 8cm x 7cm loaf tin lined with non-stick baking paper.
4. Smooth the top with a palette knife and bake for 1 hour–1 hour 10 minutes or until cooked when tested with a skewer.
5. 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. Serves 6–8.
Happy baking xx