Blueberry loaf

Name: Blueberry loaf
Yield: 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

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

Blueberry loaf

Servings 1 loaf

Author Clarence Court Eggs

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

Place the butter and sugar in a bowl and whisk, adding the eggs, yoghurt, vanilla and cinnamon. Mix well.
Add the flour, bicarbonate of soda and baking powder and mix together.
Add the blueberries, gently folding them into the mixture.
Meanwhile, preheat the oven to 170oC/Gas Mark 3 and bake for approximately 50-60 minutes, or until golden brown and cooked through.
Leave to cool. Enjoy!