I make - Blueberry Yogurt Loaf

Still the best. The dough is light and tastes perfect in every sense.

Blueberry Yogurt Loaf

75 ml vegetable oil

2 eggs

150 g sugar

1/4 tsp salt

Zest from 1 lemon (or 1/2 tsp lemon extract)

1/2 tsp vanilla extract

1/2 cup (125ml) plain yogurt

150 g gluten-free flour (your favorite blend*)

60 g ground almond

1 tsp baking powder

1/4 tsp baking soda

150 g of washed and dried blueberries (just under a cup)

1 tbsp of demerara sugar

Preheat the oven to 180C. Grease and line a loaf tin.

In a large bowl, whisk together oil, eggs, sugar, salt, lemon and vanilla extract until sugar has dissolved. Stir in yogurt and mix well. 

Sift the flour, ground almond, baking powder and baking soda into the bowl of wet ingredients. Stir gently to incorporate everything and no big pockets of flour remaining.

Pour half of the batter into the prepared loaf tin. Mix the blueberries with the remaining batter in the bowl before spooning it to the loaf tin. Scatter some demerara sugar on top.

Bake the cake at 180C for 35-40 minutes or until it passes the toothpick test. Mine is done at 35 minutes.

*I used a commercial blend from Pure Gluten Free.