I decided to make a slight twist to my blueberry lemon zest cupcakes recipe and bake a blueberry lemon loaf cake instead. I used butter instead of grape seed oil for a better textured cake. When the cake was baking, the whole house smelt like lemon and vanilla – what an aroma!

Nutrition per slice (90g)
One loaf cuts into 8 slices

Ingredients

1. 120g unsalted butter (at room temperature)
2. 180g self raising flour
3. 100g caster sugar
4. 3 large eggs (at room temperature)
5. 50ml of freshly squeezed lemon juice
6. Zest 1 lemon
7. 1 teaspoon of vanilla essence
8. 3 tablespoon of non-fat yoghurt or greek yoghurt
9. 100g frozen blueberries

Directions

Preparation time: 15- 20 min
Baking time: 30 min

1. Preheat the oven to 180 degrees
2. Grease a loaf pan
3. Cream the butter and sugar until light and fluffy
4. Zest 1 lemon and squeeze 50ml of lemon juice
5. Add in 3 tablespoons of yoghurt and continue to whisk
6. Add in the eggs one at a time. Don’t worry if the mixture looks cuddled. After adding in the eggs, add in the lemon juice, lemon zest and 1 tsp of vanilla essence and continue to whisk.
7. Sieve the flour into the mixture and continue to whisk it at low speed until a uniform texture is formed
8. Add in the blueberries and mix well
9. Pour the batter into the loaf pan and place it in the oven to bake for about 30min or until the skewer comes out clean