Another easy peasy lemon squeezy recipe! This cake is so gorgeous, the yoghurt makes the texture so soft. Best to eat warm. Bet there is nothing left within a no time! 😉 -enjoy-

INGREDIENTS (Serves 6–8)

150g unsalted butter, melted
1 cup (220g) caster (superfine) sugar
2 eggs
½ cup (140g) Greek-style (thick) yoghurt
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
1½ cups (225g) self-raising (self-rising) flour, sifted
125g fresh blueberries, plus extra, to serve
icing (confectioner’s) sugar, for dusting

METHOD

Preheat oven to 160°C (325°F). Place the butter, sugar, eggs, yoghurt, lemon zest and vanilla in a bowl and whisk to combine. 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.
Smooth the top with a palette knife and bake for 1 hour–1 hour 10 minutes or until cooked when tested with a skewer. 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.