Instructions
• Preheat the oven to 180°C (350°F) or 160°C fan.
• Line a 2 lb (900 g) loaf tin with baking parchment.
• In a large mixing bowl, whisk together the Greek yogurt, eggs, caster sugar, vanilla extract, lemon zest, and lemon juice until smooth.
• Fold in the self-raising flour until just combined.
• Gently fold in the blueberries, being careful not to overmix.
• Pour the batter into the prepared loaf tin and smooth the top evenly.
• Bake on the middle oven rack for about 45 minutes, or until the loaf is golden and a skewer inserted into the center comes out clean.
• Allow the cake to cool in the tin for 10 minutes.
• Transfer to a wire rack and let cool completely before slicing.
• Slice into 12 equal portions and serve.
Go to the next page to get the Amount Per Serving
