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Wholemeal blueberry & yogurt loaf
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175g natural yogurt
2 British Blacktail Medium Free Range Eggs, beaten
100g slightly salted butter, melted and cooled
1 orange, finely grated zest
1 lemon, finely grated zest
175g wholemeal self-raising flour
200g golden caster sugar
50g ground almonds
2 tbsp sesame seeds, plus extra to sprinkle
1 tsp baking powder
25g skin-on almonds, roughly chopped
1. Preheat the oven to 180°C, gas mark 4. Grease and line the base of a 1kg loaf tin with parchment paper. In a jug whisk together the yogurt, eggs, butter and citrus zests.
2. In a large bowl combine the flour, sugar, ground almonds, sesame seeds and baking powder. Stir the contents of the jug into the bowl, mixing gently to combine.
3. Pour half the mixture into the loaf tin and sprinkle over half of the blueberries. Repeat the process, then sprinkle with the almonds and a generous amount of sesame seeds.
4. Bake for about 1 hour until risen and a skewer inserted into the centre comes out clean. Allow to cool in the tin for 10 minutes before removing to a cooling rack to cool completely.
Typical values per serving:
This recipe was first published in November 2020.
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