Yoghurt and Blueberry Loaf Cake
This Yoghurt and Blueberry Loaf Cake is the perfect light summery dessert. The cake is fruity thanks to the blueberries along with a hint lemon. It would be great served with a drizzle of lemon flavoured glaze, but it’s delicious just as it is!
This loaf cake is so easy to make. To start with, beat softened butter and sugar together in a stand mixer until the butter is light and fluffy. This gives the cake it light texture. Next add the eggs one at a time, beating well after each addition. Then, add some vanilla extract, lemon juice and plain or greek yoghurt, beating well once again. Finally beat in the flour until combined, then fold through the blueberries. Then it’s as simple as bake, cool, slice and serve.
- 125g butter, softened
- 1/2 sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/2 cup greek or natural yoghurt
- 1 1/2 cups self raising flour
- 1 cup blueberries
Preheat oven to 180c. Line a loaf tin with baking paper and set aside.
Add the softened butter and sugar to the bowl of a stand mixer and beat until light and creamy. Add the eggs one at a time, beating between each addition.
Add the vanilla extract, lemon juice and yoghurt to the bowl and beat until well combined. Add the flour and mix until combined (the mixture will be thick). Fold the blueberries through the batter.
Pour the mixture into the prepared loaf tin and smooth the top. Bake for 50 minutes, or until cooked through. Allow to cool before slicing.
HAVE YOU TRIED OUR YOGHURT AND BLUEBERRY LOAF CAKE? LET US KNOW YOUR THOUGHTS IN THE COMMENTS BELOW.