Lemon Blueberry Yogurt Cake Recipe
We bake this lemon blueberry yogurt cake all the time. It’s perfect as an after school snack for the kids, to have in lunchboxes or as part of a picnic and the children love it for breakfast too. It’s also lovely as part of an afternoon tea spread or for a school bake sale.
Servings 8 slices
Ingredients
- 150 g blueberries
- 300 g self raising flour
- 250 g caster sugar
- Zest and juice of half a lemon
- 2 eggs
- 125 g Plain Greek yogurt at room temperature
- 125 g melted unsalted butter or margarine
Instructions
- Preheat oven to 180C/350F/Gas 4
- Grease a loaf pan or use a loaf tin liner
- Put all the ingredients aside from the blueberries into a large bowl and mix well
- Stir in the blueberries
- Pour the cake batter into the prepared loaf tin and bake for an hour until well risen and golden brown on top.
- Turn out onto a wire rack and leave to cool completely.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.