-
Preheat the oven to 180C/Fan
160C/ Gas 4. Grease and line a 20cm loaf tin.
-
In a large bowl, whisk
together the oil, the 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.
-
Pour the batter into the
prepared loaf tin and bake for 50-55 mins, or until a
skewer inserted into the middle comes out clean. Leave to
cool on a wire rack before serving.
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DAILY
DINNERS 
