Blueberry And Yoghurt Loaf | Donna Hay

Name: Blueberry And Yoghurt Loaf | Donna Hay
Ingredients: 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

www.donnahay.com.au

With fresh blueberries and yoghurt to make the loaf extra moist, my recipe for this quick and easy loaf is great for breakfast or afternoon tea.

Keywords

blueberry
yoghurt
loaf
cake

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Ingredients

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

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