Blueberry yoghurt loaf
Ingredients
- 125g butter, cubed and softened
- 3/4 cup reduced calorie sugar
- 2 extra large eggs, lightly beaten
- 1 1/2 cups self-raising flour
- 1/2 cup Greek style yoghurt
- 2 tsp lemon rind, finely grated
- 1 cup blueberries (fresh or frozen)
- icing sugar mixture, for dusting
Method
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Pre-heat oven to 180°C (160°C fan-forced). Grease and line a 10 x 20cm loaf pan with baking paper, extending the paper several centimetres above the pan.
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Combine butter and sugar in the bowl of an electric mixer and beat until pale and creamy. Add eggs one at a time until well incorporated.
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Fold flour into the butter mixture alternately with the yoghurt and lemon rind until all combined and mixture is smooth.
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Fold in the berries and spoon into prepared pan and bake for 1 hour, or until an inserted skewer comes out clean. Allow to cool in pan for 10 minutes before removing to a wire rack to cool completely, before dusting with icing sugar.
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Recipe Info
Tip: This blueberry yoghurt loaf is your low-calorie answer to banana bread.