Try this Blueberry Yoghurt Loaf recipe, or contribute your own.
Suggest a better description1 Preheat the oven to 180C/350F/gas mark 4. Grease and line a 20cm loaf tin.
2 In a large bowl, whisk together the oil, yoghurt, sugar, eggs, vanilla extract and lemon zest. In a separate bowl, stir together the flour, baking powder and salt. Pour the dry ingredients into the yoghurt mixture along with the blueberries and fold the lot very gently together, taking care not to mix any more than is necessary: overzealous stirring at this stage could result in a tough cake later.
3 Pour the batter into the prepared loaf tin and bake for 50-55 minutes, or until a small knife inserted into the middle comes out clean. Leave to cool on a wire rack before serving.
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Serving Size: 1 Serving (1032g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1674 | ||
Calories from Fat: 55 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 17.2mg | 5 % | |
Sodium 488.5mg | 17 % | |
Potassium 1242.3mg | 33 % | |
Total Carbohydrate 363.3g | 107 % | |
Dietary Fiber 9.9g | 39 % | |
Sugars, other 353.4g | ||
Protein 42.3g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1674
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