Fresh lemon and blueberries bring a bright, fruity flavour to this simple yogurt loaf. Greek yogurt gives the cake a moist, tender crumb, while the berries soften during baking, leaving purple pockets throughout each slice.
Made without added butter or oil, this loaf needs only a handful of ingredients. Serve it plain with tea or coffee, or add a spoonful of yogurt when serving.
Recipe Information
- Preparation: 30 minutes
- Baking: Approximately 45–50 minutes
- Total: 75–80 minutes, plus cooling
- Makes: 12 slices
- Oven temperature: 180°C / 350°F
Ingredients
- 225g fat-free Greek yogurt
- 3 large eggs
- 100g caster sugar
- 1 teaspoon vanilla extract
- Zest and juice of 1 lemon
- 200g self-raising flour
- 250g blueberries
Method
Prepare the Oven and Tin
Heat the oven to 180°C / 350°F. Grease a loaf tin lightly and line it with baking parchment. Leave some parchment extending above the sides so you can lift the cake out after baking.
Make the Yogurt Mixture
In a large bowl, whisk the yogurt, eggs and sugar together. Add the vanilla, finely grated lemon zest and lemon juice, then mix until combined.
Incorporate the Flour
Add the self-raising flour and fold gently with a spatula, scraping around the sides and bottom of the bowl. Stop once the flour is incorporated.
Fold in the Berries
Add the blueberries and gently distribute them through the batter. Transfer the mixture to the lined tin and level the surface.
Bake
Place the tin in the oven and bake for approximately 45–50 minutes. Check the centre with a skewer: it should come out without uncooked batter, although it may have juice from a blueberry on it.
If necessary, continue baking in short intervals until the centre is cooked. The exact time will depend on your oven and loaf tin.
Cool and Slice
Allow the cake to settle briefly in the tin before transferring it to a wire rack. Cool completely, then cut into 12 slices.
Baking Tips
- Grate the lemon carefully: Use the yellow zest and avoid the bitter white layer underneath.
- Keep mixing gentle: Fold rather than beat once the flour is added.
- Pat the blueberries dry: Remove surface water after washing them.
- Watch the top: If it browns before the centre is ready, cover loosely with foil.
- Wait before slicing: Cooling helps the crumb hold together around the juicy berries.
Serving Suggestions
This blueberry yogurt loaf is finished without glaze. Enjoy it as it is, or serve with plain Greek yogurt or a small drizzle of honey.
For a stronger citrus flavour in a future batch, add a little extra lemon zest rather than extra juice.
Frequently Asked Questions
Can I use plain flour?
Plain flour needs an appropriate raising agent, so it cannot replace self-raising flour on its own. Use self-raising flour for this version.
Can I leave off the icing?
There is no icing in this recipe. The golden baked surface is the finished topping.
Why should the loaf cool before cutting?
The warm cake is delicate, particularly around the blueberries. Letting it cool makes neater slices easier to cut.
Is a gluten-free flour suitable?
A gluten-free self-raising blend may behave differently and change the texture. This substitution has not been tested for this recipe.