Name: Blueberry yoghurt loaf
Cook time: 90 min
Total time: 90 min
Yield: 12
Ingredients: 155 gram (5 ounces) butter, softened; 2 teaspoon finely grated lemon rind; 1 1/4 cup (275g) firmly packed light brown sugar; 2 eggs; 1 1/4 cup (185g) plain (all-purpose) flour; 1/2 cup (75g) self-raising flour; 1/3 cup (190g) greek-style yoghurt; 155 gram (5 ounces) frozen blueberries

Ingredients

155 gram (5 ounces) butter, softened

2 teaspoon finely grated lemon rind

1 1/4 cup (275g) firmly packed light brown sugar

2 eggs

1 1/4 cup (185g) plain (all-purpose) flour

1/2 cup (75g) self-raising flour

1/3 cup (190g) greek-style yoghurt

155 gram (5 ounces) frozen blueberries

Method

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook