Yoghurt and blueberry loaf with a hint of lemon

Looking for a light, summery dessert? This cake has a delightful fruity taste thanks to the blueberries and a hint
Recipes

Looking for a light, summery dessert? This cake has a delightful fruity taste thanks to the blueberries and a hint of lemon. You can even jazz it up with a drizzle of lemon flavoured glaze, but it’s delicious as is, plus so easy to create.

Ingredients

  • 125g butter, softened
  • 1/2 sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1/2 cup greek or natural yoghurt
  • 1 1/2 cups self raising flour
  • 1 cup blueberries

Method

  1. Preheat oven to 180c and line a loaf tin with baking paper and set aside.
  2. Add the softened butter and sugar to a bowl and beat until light and creamy. Add the eggs one at a time, beating each time.
  3. Add the vanilla extract, lemon juice and yoghurt to the bowl and beat until well combined. Add the flour and mix until thick. Fold the blueberries through the batter.
  4. Pour the mixture into the prepared loaf tin and smooth the top. Bake for 50 minutes, or until cooked through. Allow to cool before serving. Yum!
  1. I would love to bake this but there is a typo for the amount of sugar for the recipe. Can you please advise the correct amount for the recipe?

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  3. Niels_Janse  

    can anyone tell me how much a cup is? As i have no idea at all how much mililiter or miligram that is and i don’t like to 2ndguess. Can anyone help me out here a.s.a.p pleas? Thank you so much

    • Niels_Janse  

      never mind, i found a helpful table:

      Cups Milliliters Spoons Milliliters
      1 cup 250 milliliter 1 tablespoon 15 milliliter
      ½ cup 125 milliliter 1 teaspoon 5 milliliter
      1/3 cup 80 milliliter 1/2 teaspoon 2,5 milliliter
      ¼ cup 60 milliliter 1/4 teaspoon 1,2 milliliter

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