Recipe Index

Ingredients

• 1 3/4 cups plain flour (all-purpose), for the loaf
• 1 cup white sugar, preferably caster (superfine)
• 2 tsp baking powder
• Pinch of salt
• 1 cup plain yoghurt
• 3 large eggs
• 2 tsp lemon zest
• 1/2 tsp vanilla extract
• 1/2 cup canola oil (or vegetable or grapeseed oil)
• 2 tsp flour, for coating the blueberries
• 1 1/2 cups fresh or frozen blueberries
• 1 1/2 cups soft icing sugar (powdered sugar), sifted
• 2 tbsp lemon juice
• 1-2 tbsp milk, if needed

Method

1. Heat the oven to 340°F. Grease and line a 9 in x 5 in loaf tin.
2. Whisk the loaf flour, sugar, baking powder and salt in a large bowl.
3. In a second bowl whisk the yoghurt, eggs, lemon zest, vanilla and oil until smooth. Pour into the dry ingredients and stir just until combined.
4. Toss the blueberries with the 2 teaspoons of flour, then fold them gently through the batter.
5. Scrape into the tin and bake for 60-75 minutes until golden and a skewer inserted in the centre comes out clean. Cover loosely with foil if it browns too fast.
6. Cool in the tin for 15 minutes, then turn out and cool completely.
7. Stir the icing sugar with the lemon juice, adding milk a teaspoon at a time to make a thick glaze. Spoon it over the cold loaf and leave to set before slicing.

Prep: 15 min · Cook: 75 min · Total: 90 min

Nutrition (per serving, where published)