Blueberry Yogurt Bread
8 ingredients
2 steps
Ingredients
- 12 tbsp butter, softened
- 2 tsp finely grated lemon zest
- 1 1/4 cups firmly packed light brown sugar
- 2 None large eggs
- 1 1/3 cups all-purpose flour, sifted
- 1/2 cup self-rising flour, sifted
- 3/4 cup Greek yogurt
- 5 oz frozen blueberries
Directions
-
1Preheat oven to 325°F. Grease a 9x4 inch loaf pan and line base and sides with baking paper, extending paper 2 inches above long sides.
-
2In a stand mixer, beat butter, lemon zest and sugar until light and fluffy. Beat in eggs, 1 at a time. Stir in flour and yogurt, in 2 batches. Fold in blueberries. Transfer to prepared pan and bake for 1 hour 30 mins. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
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