Blueberry & Lemon Loaf

METHOD

Preheat oven to 180C. Grease and line a 10cm x 22cm loaf pan with baking paper.

Beat butter, sugar & lemon rind in an electric mixer in a bowl until pale and creamy. Add eggs (1 at a time), beating well each time. Fold in the flour, yogurt, coconut and lemon juice a little bit at a time. Mix in blueberries.

Spoon batter into prepared plan. Bake for 1 hour pr until a skewer comes out clean. Leave in pan for 5 minutes before transferring onto cake rack to cool. Serve with Fresh blueberries. lemon curd, yogurt or cream.

 

 

Ingredients

Butter, Softened 150g
Caster Sugar 1 Cup
Lemon, Rind and Juice 1
Eggs 2
Yogurt 3/4 Cup
Desicated Coconut 1/2 Cup
Blueberries (Fresh or Frozen) 200g