Recipes

Zesty Lemon Berry Loaf

Crafted by Rachel Mackay-Austin, the winner of our Star Baker Competition, this Zesty Lemon Berry Loaf is a testament to her baking brilliance. Delightfully moist, bursting with fresh blueberries, and kissed with a zing of lemon, this loaf is perfect for any time of day. Whether you’re adding a sweet touch to brunch, enjoying a mid-afternoon treat, or pairing it with tea for dessert, Rachel’s creation delivers in every way. The tangy lemon zest perfectly balances the sweetness of the berries, while Greek yogurt ensures a tender, rich texture.

Simple to make and absolutely delicious, treat yourself to a winning recipe!

Ingredients

Dry Ingredients:

  •   190 grams all-purpose flour
  •   2 teaspoons baking powder
  •   1/2 teaspoon salt

Wet Ingredients:

  •   240 ml Llaeth Y Llan Greek yogurt
  •   200 grams granulated sugar
  •   3 large eggs
  •   Zest of 2 lemons (about 2 tablespoons)
  •   1 teaspoon vanilla extract
  •   120 ml vegetable oil

Berries:

  •   225 grams blueberries (fresh or frozen)
  •   1 tablespoon all-purpose flour (for coating blueberries)

Instructions

  1. Prep the Oven and Pan: Preheat your oven to 175°C (350°F). Grease and flour a 9 x 5-inch (23 x 13 cm) loaf pan or line it with parchment paper for easy removal.
  2. Prepare the Dry Ingredients: In a medium bowl, whisk together the 190 grams of flour, baking powder, and salt. Set aside.
  3. Combine the Wet Ingredients: In a large mixing bowl, add the Greek yogurt, sugar, and eggs. Whisk until smooth and well combined. Then stir in the lemon zest and vanilla extract.
  4. Add the Oil: Slowly add the vegetable oil to the wet mixture, stirring until it’s fully incorporated and smooth.
  5. Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture in two batches, folding gently with a spatula until just combined. Be careful not to overmix.
  6. Prep the Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour (about 10 grams). This will help keep them from sinking to the bottom of the loaf. Gently fold the blueberries into the batter.
  7. Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the centre of the loaf comes out clean.
  8. Cool and Serve: Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!

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