A dense and moist yoghurt loaf cake with jammy bursts of blueberry and a lemony tang.
225g (8oz) fat-free Greek yoghurt
100g (3 1/2oz) caster sugar
1 teaspoon vanilla extract
finely grated zest and juice of 1 lemon
200g (7oz) self-raising flour
250g (9oz) blueberries
1. Preheat the oven to 180°c/160 °c fan (350°F), Gas Mark 4.
2. In a mixing bowl, whisk together the yoghurt, eggs, sugar, vanilla extract, lemon zest and juice. Fold the flour through the mixture, then stir in the blueberries.
3. Scrape the mixture into a 900g (2lb) loaf tin lined with baking parchment and bake on the middle shelf of the oven for 45 minutes. When it’s ready, the cake will have risen and will be a light golden colour on top. See tips above in ‘Frequently Asked Questions’ for advice on checking if the cake is cooked through.
- Prep Time: 10 mins
- Cook Time: 45 minutes