Ingredients
Method
- Preheat the oven to 180°C (Fan) and grease a 24.5cm x 14.8cm (8” x 5”) loaf tin.
- Combine the flour, baking powder, salt, bicarbonate of soda, caster sugar, and lemon zest in a large bowl.
- Whisk the eggs, yogurt, vegetable oil, and lemon juice together in a separate smaller bowl.
- Gradually pour the wet ingredients into the dry ingredients and fold them together using a spatula.
- Toss the blueberries with plain flour in a small bowl, then fold them into the cake batter.
- Pour the batter into the prepared loaf tin and bake for 30 to 35 minutes until risen and golden brown.
- Insert a wooden skewer or cocktail stick into the center to check for doneness; if it comes out clean, remove the loaf from the oven.
- Let the cake cool slightly in the tin before transferring it to a wire rack.
- Cut into 15 slices and store in an airtight container.
Nutrition
Notes
Ingredient Swap: I love using golden caster sugar for that slight caramel note, but regular white sugar works perfectly if that is what you have in your pantry.
Berry Prep: I always toss