Lemon Blueberry Yogurt Loaf
Servings: 1 Cake
Zutaten
- 170 g butter room temperature
- 150 g sugar
- 3 large eggs room temperature
- 260 g flour
- 8 g baking powder
- 250 g blueberries
- 150 g Greek Yogurt
- Juice of half a lemon
- Pulp of 1 vanilla bean or 1 tsp vanilla extract
- 1 pinch of salt
- some icing sugar
Anleitungen
- Preheat the oven to 160°C circulating heat. Line a baking tin (24cm*) with parchment paper. I always grease the tin with butter beforehand.
- For the dough, beat the butter with sugar until fluffy for about 4-5 minutes. Add eggs, then yogurt and mix in. Add the juice of half a lemon and the pulp of a vanilla bean to the butter-sugar-yogurt mixture and stir in. In another bowl mix flour with baking powder and salt. Now stir the flour into the dough (Do not overmix!).
- Wash blueberries and dry well. Mix with 1 tablespoon of flour in a bowl and carefully fold in 2/3 of the berries. This way the blueberries will not sink to the bottom when baking.
- Fill the dough into the baking tin and top it with the remaining flour dusted blueberries. Bake the cake for about 50-60 minutes (Test with a skewer). When nothing sticks to the skewer, the cake is ready. Let it cool in the tin for 5 minutes. Then take the cake out of the baking tin and let it cool down completely. Serve with icing sugar.