SUNDAY BRUNCH: LEMON BLUEBERRY YOGURT LOAF

For those moments when you're craving something sweet!

Ready to brighten up your brunch? Our Blueberry & Lemon Yogurt Loaf is just what you need! Bursting with zesty lemon and sweet blueberries, this loaf is a deliciously light treat that’s perfect for lasy Sundays. Easy to make and even better to eat, it’s the kind of bake that puts a little pep in your step.

You Will Need:

For the Loaf:

• 1½ cups self-raising flour
  
• ¾ teaspoon sea salt
• ½ cup sugar
• 1 tablespoon lemon zest
• ¾ cup whole milk Greek yogurt
• ½ cup extra-virgin olive oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1½ cups blueberries (fresh or frozen)

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest

Instructions:

Preheat your oven to 175°C (350°F) and grease a loaf tin or place a loaf liner inside. In a bowl, combine the sugar and lemon zest. Work the zest into the sugar, allowing the fragrant oils to infuse. To the sugar and lemon mixture, add the Greek yogurt, olive oil, eggs, and vanilla extract. Whisk to combine. Add the flour and salt to the wet ingredients and stir until just combined. Gently fold in the blueberries. Pour the mixture into the loaf tin and smooth out the top. Bake for 40 to 50 minutes, or until a knife inserted in the center comes out clean. Let the loaf cool completely before removing it from the pan. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle the lemon glaze over the cooled loaf before slicing and serving.

Slice it, savour it, and let the sweet weekend vibes roll!

Our brunch attire: The Puff Sleeve Crop Blouse

Perfect with your favourite high waisted jeans. Click to shop.