Maggie Beer Chef Trainer Anna Sundqvist shares a recipe created in conjunction with Maggie Beer with Australian Carers Guide.

This is a one bowl loaf. It’s quick, and produces a light, lovely cake that is perfect for morning teas or afternoon teas.

Prep time | 15 minutes Cook time | 1 hour Season | All Makes | 8-10 portions

STORE | In an airtight container in a cool, dry place. Freezes well.

Table of Contents

Lemon, Blueberry and Yoghurt Loaf Ingredients

150 grams unsalted butter

200 g caster sugar

2 eggs

150 g (½ cup) Greek-style yoghurt

Zest and juice from 1 medium lemon

225g (1 ½ cup) self-raising flour

150 grams fresh or frozen blueberries

Note: for added protein, substitute ½ cup of the flour with almond meal.

Method

Preheat oven to 160C. (fan-forced)
Place butter, sugar, eggs, yoghurt, lemon zest and juice in a bowl and whisk to combine.
Add flour and whisk until well combined.
Fold through blueberries (toss blueberries in a tablespoon of flour if using frozen. This will stop them from sinking to the bottom) and spoon into a loaf tin lined with baking paper.
Smooth the top and bake for 1hour – 1hr 10 minutes or until cooked when tested with a skewer.
Allow to cool before transferring to a wire rack.

For more recipes from Maggie Beer visit her website here.