Blueberry yoghurt loaf


Yoghurt is one of those things that we have every intention of eating daily and using up, but it’s one of things that always seems to be left at the back of the fridge, always a spoonful or so left before the day it dies {expires}. When I remember we do use it to make two-ingredient pizza dough and I have been meaning to try it for gozleme,and a few weekends ago I put it to use in this blueberry yoghurt loaf. Enjoy.


Blueberry Yoghurt Loaf


2 cups plain flour
1/2 cup brown sugar
2 teaspoons baking powder
3/4 cup vegetable oil
2 eggs
1 cup thick natural yoghurt
1 tsp vanilla extract
1 cup blueberries {fresh or frozen}
1 tbs finely grated lemon rind


♥ Preheat your own to 180 degrees Celsius. Prepare a loaf tin by lining it with baking paper.
♥ In a large bowl combine the flour, sugar, and baking powder. Add in the oil, eggs, yoghurt and vanilla and mix to combine. Add blueberries and lemon zest and mix gently until just combined {too much mixing and you’ll change the colour of the batter}.
♥ Pour the mixture into the prepared tin and back for 50 minutes, or until golden on top and cooked through {test with a skewer}.




11 thoughts on “Blueberry yoghurt loaf”

  1. This looks amazing. I always have left over yogurt too. can’t wait to give this a try. thanks for sharing. xxx

  2. Yum! I have this in the oven right now but used fresh strawberries, coconut oil and coconut sugar instead (I didn’t even have brown sugar in my house, what the?!). Fingers crossed it comes out as good as yours looks. Thanks for sharing x

  3. I love yoghurt in cakes too. I made a similar cake last week with grated pear and it was delicious, now i think I’l try blueberries!

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