Best-ever blueberry and yoghurt loaf (the flavour is amazing)

When you need a fast afternoon tea or lunch box treat, this blueberry and yoghurt loaf is your new go-to. It’s made from pantry staples and is super-quick to put together (I reckon it takes 10 minutes, including washing up time). Just mix, pour and put into the oven.

While this delightful blueberry loaf bakes for about an hour, you might like to:

•  Put your feet up with a book
•  Pen a list of things you love
•  Potter around in the garden
•  Pash your husband
•  Pull together this sticky chicken tray bake to put straight into the oven when the loaf is done
•  Peruse a magazine from your local library via RB Digital

The possibilities are endless – especially if that possibility should happen to start with a P. I don’t quite know how that happened, but it started so I went with it.

But back to the blueberry and yoghurt loaf recipe. The flavour of this cake is wonderfully vanilla and butter cake-y. It’s a favourite of my husband.

You can use fresh or frozen berries in this recipe. I use frozen berries (so much cheaper, but probably not as good). I don’t bother to thaw the berries as an hour in the oven will take care of that. Mind you, when you do thaw them and mix them through the batter, you get a lovely soft purple colour to the loaf and my kids love that. I’m sure the CWA doesn’t 😄.

Try this recipe too: Wholemeal buttermilk pancakes

Blueberry and yoghurt loaf

Serves: 6–8
Prep time: Less than 10 minutes
Cook time: 1 hour+

150g unsalted butter, melted
1 cup caster sugar
2 eggs
½ cup Greek yoghurt
1 tablespoon lemon zest, finely grated
1 teaspoon vanilla extract
1½ cups self-raising flour, sifted
125g fresh or frozen blueberries
Icing sugar, for dusting

Preheat oven to 160°C. Line a 22cm x 8cm x 7cm loaf tin with non-stick baking paper.

Whisk together the melted butter, sugar, eggs, yoghurt, lemon zest and vanilla in a large bowl. Add the flour and stir until well-combined then gently fold through the blueberries.

Pour into the tin and smooth the top. Bake for about 1 hour until inserted skewer comes out clean. Cool the loaf in the tin for 10 minutes then turn out onto a wire rack to cool completely. Dust with icing sugar when ready to serve.

Notes: For a lemon hit, you can also add the zest of 1 lemon to the batter when you fold through the blueberries.

This recipe will keep fresh in an airtight container in the pantry for 2-3 days. You can also wrap the whole loaf or individual slices and freeze for up to 1 month.

My blueberries always sink to the bottom of a loaf, I think it’s because I use frozen instead of fresh. Do you think that’s why?

Are you a blueberry fan?