This is a tasty and deliciously moist alternative to banana bread. Made with greek yogurt and fresh blueberries, it’s perfect for afternoon tea, picnics or any celebration. You’ll be making this time and time again – it’s a real crowd-pleaser.
Category
Cake
Prep Time
20 minutes
Cook Time
1 hour
This is a tasty and deliciously moist alternative to banana bread. Made with greek yogurt and fresh blueberries, it’s perfect for afternoon tea, picnics or any celebration. You’ll be making this time and time again – it’s a real crowd-pleaser.
Ingredients
-
180g Risen’s Super White Spelt Flour
2 tsp of baking powder
125g butter, cubed
120g white sugar
2 large eggs, beaten
100g of greek yogurt
2 tsp of lemon rind, grated
110g of blueberries
Icing sugar for dusting
Directions
Pre-heat your oven to 180C and grease and line a small loaf pan with baking paper.
Tip: try and get as many crinkles out of the paper so it doesn’t effect your shape.
Combine the butter and sugar in a bowl with an electric mixer (you can do this by hand but it’ll take longer). Add one egg at a time and mix in well.
Add the baking powder to the flour (to make your own spelt self-raising) and fold it into this mix, then add the yogurt and lemon rind.
Fold in the blueberries and spoon into the prepared tin. Bake or an hour or until a skewer comes out clean. Dust with icing sugar once cool and slice!