I know that I should eat healthier, and I also should eat ‘colorful’ food. Blue, green, red, yellow, orange and white fruits and veggie are great. So I devoted this loaf to my “blue” fruit that I should eat. There are a lot of blueberries in this loaf, and they are still plum and juicy. Despite the fact that they are inside the loaf, they should be categorized as healthy. I also want to point out that this recipe requires so little butter, but because of greek yogurt, this loaf came out so moist and delicious. In fact, I dare you to refrain yourself from having 2nd slice. (smiley face)
Nothing give me much joy than to find a good & easy baking recipe that is also relatively healthy.
Now, you have an excuse to eat your ‘blue’ often.
- 150g unsalted butter, melted
- 1 cup (220g) caster (superfine) sugar
- 2 eggs
- ½ cup (140g) Greek-style yogurt
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
- 1½ cups (225g) self-raising (self-rising) flour, sifted
- 175g fresh blueberries, plus extra, to serve
- icing (confectioner’s) sugar, for dusting
Preheat oven to 160°C (325°F). Place the butter, sugar, eggs, yogurt, lemon zest and vanilla in a bowl and whisk to combine. Add the flour and whisk until well combined. Fold through the blueberries and spoon into a lightly greased 22cm x 8cm x 7cm loaf tin lined with non-stick baking paper. Smooth the top with a palette knife and bake for 1 hour–1 hour 10 minutes or until cooked when tested with a skewer. Allow the loaf to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely. Dust with icing sugar and top with extra blueberries to serve. Serves 6–8
Reference: this recipe is from Donna Hay.