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Blueberry, lemon and yoghurt loaf
A delicious loaf with the addition of wholemeal flour (and NO butter!!) to make it that little bit healthier. Beautiful and moist and not too sweet!
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Makes: 8 servings
Ingredients
1¼ cups self raising flour
½ cup wholemeal flour
3/4 cup brown sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup plain natural yoghurt
¼ cup vegetable oil
1 tsp of vanilla
1 egg
2 egg whites
1 teaspoon grated lemon zest (if you love lemon you can add more)
1 cup fresh or frozen blueberries
Method
I also made a strawberry version with sprinkled almonds on top! superb.
Categories
#blueberryloaf
#yoghurt
#lemon
#sweetbread
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Makes: 8 servings
Ingredients
1¼ cups self raising flour
½ cup wholemeal flour
3/4 cup brown sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup plain natural yoghurt
¼ cup vegetable oil
1 tsp of vanilla
1 egg
2 egg whites
1 teaspoon grated lemon zest (if you love lemon you can add more)
1 cup fresh or frozen blueberries
Pre-heat oven to 200 C and grease a loaf tin.
Mix flours, sugar, baking powder, baking soda and salt in a bowl.
In another bowl, whisk together yoghurt, oil, egg, egg whites, vanilla and lemon zest.
Fold wet ingredients in to dry ingredients until combined. Do not overmix.
Gently fold in blueberries.
Pour batter in to tin and smooth top. Bake for 45-50 mins or until a skewer comes out clean. Make sure you do check it as oven times vary.
Leave in tin for 10mins before removing and allowing to cool completely. Serve with butter or for me it is perfect just as it is!
I also made a strawberry version with sprinkled almonds on top! superb.
Categories
#blueberryloaf
#yoghurt
#lemon
#sweetbread
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