Lemon and blueberry tea loaf

Method

Lemon and blueberry tea loaf

1. Preheat the oven to 180°C. Line and lightly grease a 1,5 litre loaf tin.
2. Mix the flours, baking powder, salt and EquiSweet together in a large mixing bowl. Make sure that there are no lumps. Gently mix in the blueberries until completely coated with the dry mixture.
3. In another mixing bowl, whisk the yoghurt, lemon juice and rind, eggs and vanilla together.
4. Gently fold the wet mixture into the dry mixture using a large spatula. Do not overmix.
5. Spoon the batter into the prepared loaf tin and bake for 45 minutes, or until a cake tester or skewer comes out clean.
6. Allow to stand for a few minutes in the tin. Turn out onto a cooling rack and cool completely.

Serving Suggestion

1. Garnish loaf with 100-125 ml (about 30) fresh blueberries and more finely grated lemon rind.
2. Cut into 16 slices. Serve one slice per person with 1-2 Tbsp (15-30 ml) plain low-fat yoghurt, seasoned with more lemon rind.

Tip

1. Store any leftover tea loaf in an airtight container in the fridge for 2-3 days.

Nutritional information per serving of 1 slice

1. One slice of cake is equivalent to ½ portion starch/protein and 1 portion fat.
2. GI (calculated) = 48 (low GI). GL per slice = 2
3. Energy – 362 kJ; Protein – 3.4g; Carbs – 4.7g; Fat – 5.5g; Fibre – 1.3g