Lemon and blueberry yoghurt loaf

Name: Lemon and blueberry yoghurt loaf
Total time: 1 h 10 min
Cuisine: British
Ingredients: 200g plain flour; 2 tsp baking powder; 100g unsalted butter, softened; 120g caster sugar; 2 eggs; 150g 0% fat Greek yoghurt; 2 lemons, zest and juice; 150g blueberries

A moist lemon loaf studded with blueberries, made with yoghurt for a soft crumb.

Time1 hr 10
LevelEasy
Costabout £0.42 a head
Oven180°C (160°C fan)

10 servings

Ingredients

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200 gplain flour
2 tspbaking powder
100 gunsalted buttersoftened
120 gcaster sugar
2eggs
150 g0% fat Greek yoghurt
2lemonszest and juice
150 gblueberries

Method

1
Heat the oven to 180°C (160°C fan). Line a 900 g loaf tin with baking paper.
2
Beat the butter, sugar and lemon zest for 3 minutes until pale and fluffy.
3 min
3
Beat in the eggs one at a time, then the yoghurt.
4
Fold in the flour and baking powder, then the blueberries. The mixture should be thick and dropping.
5
Spoon into the tin and bake for 45 to 50 minutes until a skewer comes out clean.
47 min 30 s
6
Spoon over the lemon juice while the loaf is hot. Cool in the tin for 15 minutes before turning out.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.