Blueberry Yoghurt Loaf

Prep: 20 mins
Cook: 60 mins
Servings: 10
Blueberry Yoghurt Loaf

Moist and soft, this Blueberry Yoghurt Loaf recipe makes a great morning tea or afternoon tea snack. Change out the blueberries for other seasonal berries like blackberries or raspberries.


  • 125g butter, cubed and softened
  • ¾ cup CSR Caster Sugar
  • 2 extra-large eggs, lightly beaten
  • 1½ cups White Wings Self-Raising Flour
  • ½ cup Greek style yoghurt
  • 2 tsp finely grated lemon rind
  • 1 cup blueberries (fresh or frozen)
  • CSR Soft Icing Mixture, for dusting


  1. Preheat oven to 160°C fan-forced. Grease and line a 10 x 20cm loaf pan with baking paper, extending the paper over the edges.
  2. Combine butter and sugar in the bowl of an electric mixer and beat until pale and creamy. Add eggs one at a time until well incorporated.
  3. Fold flour into the butter mixture alternately with the yoghurt and lemon rind until all combined and mixture is smooth. Fold in the berries.
  4. Spoon into prepared pan and bake for 1 hr, or until an inserted skewer comes out clean. Allow to cool in pan for 10 mins before removing to a wire rack to cool completely. Dust with icing sugar.