Blueberry Yogurt Loaf

 I was browsing FB and came across this  Blueberry Yogurt Loaf posted by my friend Wei Lee Hoh. The recipe looks simple and I tell myself I have to bookmark this and to give it a try. Coincidentally I also happen to see Leng from Jessie Cooking Moments baking this too. Overall I liked the texture of this cake and my nieces and nephews also liked it very much and also request me to bake for them again. This is the recipe that I will use over and over again and can substitute with other types of berries and fruits.

(Recipe Source: Wei Lee Hoh’s  &  Jessie Cooking Moments )

Ingredients:

150g Unsalted Butter, melted

200g Caster sugar

2 no Eggs, lightly beaten

140g Vanilla Yogurt

2 tbsp Fresh Milk

1 tbsp finely grated lemon zest

2 tsp Lemon Juice

1 tsp vanilla extract

225g Cake flour, sifted

2 tsp Baking Powder, sifted

125g Blueberries

Pinch of salt

Method:

1. Preheat oven to 160 degress(fan-force)

2. Beat butter & sugar until light & fluffy. Add egg one at a time, mix well on each addition.

3. Add Yogurt, follow by lemon zest, lemon juice, milk and vanilla extract. Mix well on each addition.

4. In a separate bow, mix flour with baking powder and salt.

5. Add flour mixture into the cake mixture in 2-3 rounds. Mix with a spatula.

6. Dust blueberries with some extra cake flour. Place in a small fine strainer, shake to remove exess flour.

7. Spoon the cake batterm into a greased & floured loaf pan. Smooth the top. Bake in the middle level for about 60 mins or until a cake tester comes out clean.

8. Leave to cool in the loaf for 10 mins, then remove & place on a wire rack to cool down completely.