Blueberry loaf
Make the most of blueberry season by making them the star of a lovely loaf cake
We’re in the last few weeks of summer, but a loaf cake is delicious all year round! This blueberry loaf is moist and filling, packed with refreshing fruit.
Blueberry loaf
Servings 1 loaf
Ingredients
- 110 g softened butter
- 2 Clarence Court Burford Brown free-range eggs
- 225 g sugar
- 200 g white flour
- 2 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 250 g Greek-style plain yoghurt
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 zest and juice of unwaxed lemon
- 150 g blueberries
Instructions
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Place the butter and sugar in a bowl and whisk, adding the eggs, yoghurt, vanilla and cinnamon. Mix well.
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Add the flour, bicarbonate of soda and baking powder and mix together.
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Add the blueberries, gently folding them into the mixture.
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Meanwhile, preheat the oven to 170oC/Gas Mark 3 and bake for approximately 50-60 minutes, or until golden brown and cooked through.
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Leave to cool. Enjoy!
Find more loaf cakes here or have a look at these other cake recipes
Tags: Berries, Cake, Fruit, Loaf cake, Recipes, Summer