For 1 (8 x 4 inch) loaf (10 servings), we'll need:
140g all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
80g castor sugar
(I replaced 60g of it with baking stevia)
(I replaced 60g of it with baking stevia)
60g unsalted butter, soften at room temperature
50g greek yogurt
(I used low-fat)
(I used low-fat)
2 eggs
1 tbsp fresh lemon juice
(may add another tbsp if you'll prefer more lemon flavour)
(may add another tbsp if you'll prefer more lemon flavour)
2 tbsp lemon curd
(for swirling, may use more)
80g fresh blueberries
(you may use dried blueberries too)
First up, add your soften butter and sugar into a clean large bowl and beat it with a whisk until it turns pale and fluffy. Then, beat in the greek yogurt before beating in the eggs, one at a time, until well combined. Add in the lemon juice and give it another whisk until combined, before adding in all your dry ingredients (except for the blueberries) and folding until you're left with just a few pockets of flour before adding in the blueberries and giving everything a few more folding until just combined.
The batter is going to be pretty thick so the blueberries shouldn't be sinking too much, but if you're worried (and using dried blueberries/fruits), you may stir in a tablespoon or so of flour (from the 140g) into the dried fruit before folding them into your batter.
Once your batter is combined, spread half of the batter into your prepared loaf tin (sprayed down with cooking spray and lined with baking paper) before dropping dollops of the lemon curd all around the batter. Then, pour in the remaining half of the batter and smooth out the surface before sticking a chopstick into the middle and swirling it around to mix in the lemon curd. My 2 tbsps of lemon curd didn't show up much in the cake, so I'll suggest that you use more if you're a fan of a more citrus-lemony flavour.
Lastly, give your loaf tin a few taps on the counter to remove any air bubbles in your batter and send it into your oven that's pre-heated to 175 degree Celsius to bake for around 20 to 25 minutes, until a toothpick inserted comes out clean. Mine baked for 22 minutes.
First up, add your soften butter and sugar into a clean large bowl and beat it with a whisk until it turns pale and fluffy. Then, beat in the greek yogurt before beating in the eggs, one at a time, until well combined. Add in the lemon juice and give it another whisk until combined, before adding in all your dry ingredients (except for the blueberries) and folding until you're left with just a few pockets of flour before adding in the blueberries and giving everything a few more folding until just combined.
The batter is going to be pretty thick so the blueberries shouldn't be sinking too much, but if you're worried (and using dried blueberries/fruits), you may stir in a tablespoon or so of flour (from the 140g) into the dried fruit before folding them into your batter.
Once your batter is combined, spread half of the batter into your prepared loaf tin (sprayed down with cooking spray and lined with baking paper) before dropping dollops of the lemon curd all around the batter. Then, pour in the remaining half of the batter and smooth out the surface before sticking a chopstick into the middle and swirling it around to mix in the lemon curd. My 2 tbsps of lemon curd didn't show up much in the cake, so I'll suggest that you use more if you're a fan of a more citrus-lemony flavour.
Lastly, give your loaf tin a few taps on the counter to remove any air bubbles in your batter and send it into your oven that's pre-heated to 175 degree Celsius to bake for around 20 to 25 minutes, until a toothpick inserted comes out clean. Mine baked for 22 minutes.
With the addition of greek yogurt, the cake turn out extremely tender, fluffy and moist. Together with fresh lemon juice and blueberries, gave the cake a citrus touch and made the taste lighter and refreshing.
But perhaps I could have used a smaller loaf tin to get a taller (and skinnier) looking cake. Heh!
Till then,
Mia Foo
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