This blueberry yoghurt loaf is wonderfully moist and packed with flavour thanks to Greek yoghurt and a hint of lemon zest. It’s not overly sweet, uses less butter than many traditional loaves, and is quick and easy to prepare—perfect for a weekday bake or a relaxed weekend treat.
Tips for a moist cake loaf
The secret to a tender, tangy loaf is full-fat Greek yoghurt and fresh lemon zest. The yoghurt keeps the crumb soft and slightly tangy, while the citrus aroma brightens the whole loaf.
Tips:
- Use full-fat Greek yoghurt for the best moisture and flavour. Low-fat versions don’t give the same richness.
- Grate fresh lemon zest to add a delicate citrus fragrance that lifts the loaf.
No electric mixer needed—just a whisk, a large bowl and a spatula. This recipe is straightforward and forgiving, great for beginner bakers.
Fresh or frozen blueberries?
Both fresh and frozen blueberries work well. Fresh berries are at their best in season, but frozen berries are a convenient and tasty option year-round. If using frozen blueberries, keep them in the freezer until the batter is ready and fold them in quickly to help prevent colour bleed and sinking.
Tips:
- Fresh or frozen blueberries are fine—choose what’s easiest or freshest for you.
- If using frozen fruit, fold into the batter just before baking and transfer the loaf immediately to the oven.
📖 Recipe
Blueberry yoghurt loaf
Ingredients
- 250 g self-raising flour
- 200 g full-fat Greek yoghurt
- 100 g butter, melted
- 150 g caster sugar
- 2 eggs, whisked
- 125 g blueberries (fresh or frozen; if frozen, see notes)
- zest of 1 lemon
- pinch of salt
Instructions
- Preheat the oven to 180°C (conventional) or 160°C (fan forced).
- Grease and line a 20 cm loaf tin with a little melted butter (or simply grease if using a non-stick tin).
- In a large bowl whisk together the Greek yoghurt, caster sugar, whisked eggs, melted butter, lemon zest and a pinch of salt until well combined.
- Add the self-raising flour and whisk until the batter is smooth. Gently fold in the blueberries with a spoon or silicone spatula.
- Transfer the batter to the prepared loaf tin and smooth the top. Bake for about 60 minutes, or until a skewer inserted into the centre comes out clean.
- Allow the loaf to cool in the tin for around 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Notes
Note 1. If using frozen blueberries, keep them frozen until the batter is ready. Fold them in quickly and place the tin straight into the oven to reduce bleeding and help the berries stay intact.
Note 2. A small pinch of salt (just under 1/8 tsp) balances the sweetness and enhances the other flavours.
Note 3. If you have a good non-stick loaf tin, greasing alone is enough; lining with baking paper is optional.
Storage / Freezing. Store the loaf in an airtight container for up to 3 days at room temperature or up to a week in the fridge. Freeze sliced portions for up to 3 months.