Blueberry and yoghurt loaf

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! πŸ˜‰ -enjoy-

INGREDIENTS (Serves 6–8)

150g unsalted butter, melted
1 cup (220g) caster (superfine) sugar
2 eggs
Β½ cup (140g) Greek-style (thick) yoghurt
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
1Β½ 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 160Β°C (325Β°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.

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