I have tried and failed so many times at making loaf cakes, I don’t know what happens but generally the cake is too dense and the flavour is disappointing. I’m always on the look out for recipes that make a super light soft moist crumb that you just NEED to devour over a sink as soon as you get it out of the oven. I think this might be the one. I’ve only made it once but I am excited enough to write about it so I can make it again.

The exciting things are the moistness of the crumb and fruity, zesty taste (it actually tastes of blueberries and lemons!) The other amazing thing to note is that you can just put it all into one bowl and just mix it. No messing around with the scales and lots of bowls. I’ve used an american half cup which I believe is the same as an empty single serve yoghurt pot if that is helpful (probably not) Half a cup = 120ml

Ingredients

1/2 cup olive oil

1/2 cup granulated sugar

1/4 cup greek yoghurt

1/4 cup brown sugar (I used Demerara)

1 teaspoon vanilla extract

1 large egg

1/2 lemon zested and juice

1 cup flour (I used mix of spelt and buckwheat)

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup fresh blueberries

Pre heat the oven to 175 degrees and line a 1 lb loaf tin with greaseproof paper. Put all the ingredients except the blueberries in a bowl and mix well then fold in the blueberries. Pour into your tine and bake for 45 mins or until a skewer comes out clean.