Lemon, Blueberry & Yoghurt Loaf

This is a quick, simple, one-bowl-bake. It produces a light, lovely cake that is perfect for morning or afternoon teas.

Method

Preheat oven to 160C. (fan-forced) Place butter, sugar, eggs, yoghurt, lemon zest and juice in a bowl and whisk to combine. Add flour and whisk until well combined. Fold through blueberries (toss blueberries in a tablespoon of flour if using frozen. This will stop them from sinking to the bottom) and spoon into a loaf tin lined with baking paper. Smooth the top and bake for 1hour – 1hr 10 minutes or until cooked when tested with a skewer. Allow to cool before transferring to a wire rack.