Oh Donna, let me the count the ways in which your baking recipes make my heart flutter… Actually, that would take far too long because Ms Hay’s cakes, tarts and muffin recipes always work. Devotees would note that I am Donna hay’s biggest cheerleader and this super simple recipe is yet another winner.
It is one bowl. It is quick. It produces a light, lovely cake that is perfect for picnics, morning teas or more…
It was while drafting this post that I received an annoucement from WordPress, informing me of my blog’s two year birthday. Who knew?!
So I stuck in some metaphorical candles and turned this lovely cake into a celebration cake.
I did reduce the amount of sugar and the cooking time from Donna’s directions.
150g unsalted butter, melted
¾ cup caster sugar
½ cup Greek-style yoghurt
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
1½ cups self-raising flour
125g blueberries [I used frozen]
LET’S GET TO IT:
Preheat oven to 160C and grease and line a 22cm x 8cm loaf tin.
Whisk butter, sugar, eggs, lemon zest, yoghurt and vanilla in a large bowl until combined.
Whisk in flour, then gently fold in blueberries.
Scrape into pan then bake for 60-70 minutes / until skewer comes out clean. Always test at the earliest time – all ovens cook differently. You may need to cover the tin with foil at about 40 minutes if it is browning too quickly [like mine did].
Allow to cool, then dust with a generous amount of sifted icing sugar.