Soft Berry Yogurt Loaf Recipe
Ingredients
- 120g plain yoghurt (preferably full fat)
- 120g unsalted butter, softened
- 100g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 180g plain flour
- 1½ tsp baking powder
- ¼ tsp salt
- 100g dried berries (cranberries, blueberries, or a mix)
- 1 tbsp plain flour (for tossing the berries)
- GLAZE (Optional)
- 2 tbsp icing sugar
- 1 tsp lemon juice or water
Instructions
- 1
Preheat the oven to 175°C (fan 160°C). Grease and line a 9 x 5 inch loaf tin.
- 2
In a small bowl, toss the dried berries with 1 tbsp flour to prevent them from sinking during baking. Set aside.
- 3
In a large bowl, cream the butter and sugar until light and fluffy.
- 4
Add the eggs one at a time, beating well after each. Stir in the vanilla extract and yoghurt.
- 5
Sift in the flour, baking powder, and salt. Fold gently to combine — do not overmix.
- 6
Fold in the floured dried berries.
- 7
Pour the batter into the prepared tin and smooth the top. Bake for 45–50 minutes, or until a skewer inserted in the centre comes out clean.
- 8
Let cool in the tin for 10 minutes before transferring to a wire rack.
- 9
If using the glaze, mix icing sugar with lemon juice or water and drizzle over the cooled loaf.
