Blueberry yogurt loaf
1.Preheat oven to 160ºC/325ºF. Grease 12cm x 22cm (4 inch x 9 inch) loaf pan; line base and sides with baking paper, extending paper 5cm (2 inches) above long sides.
2.Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time.
3.Transfer to large bowl; stir in sifted flours and yogurt, in 2 batches. Fold in blueberries.
4.Spread mixture into pan; bake about 1½ hours. Stand loaf in pan 5 minutes before turning, top-side up, onto wire rack to cool.
Store in an airtight container, at room temperature, for up to 3 days. Suitable to freeze for up to 3 months. Don’t thaw the berries or their colour will run. Use fresh berries, if you prefer.Note