Directions
- 1Preheat oven to 180
- 2Line an 8” square pan.
- 3In a bowl sieve flour, baking powder, baking soda & salt.
- 4In a separate bowl cream butter & sugar using electric hand mixer until light and fluffy.
- 5Add eggs one at a time, mix well.
- 6Mix in lemon zest & lemon juice.
- 7Add dry ingredients and milk+ yogurt mixture in wet ingredients in batches, gently fold.
- 8Toss blueberries in a little flour, fold into batter.
- 9Pour into pan, spread evenly.
- 10Bake for 30–40 mins or until a toothpick comes out clean.
- 11Cool, then drizzle with lemon glaze and blue berry sauce.
Ingredients
- 200 g caster sugar
- 115 g unsalted butter (room temp)
- 2 large eggs
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 0.5 tsp salt
- 205 g all-purpose flour
- 1 tsp baking powder
- 0.25 tsp baking soda
- 80 g Greek yogurt
- 30 g milk (or)water
- 150 g fresh blueberries
- 60 g powdered sugar
- 2 tbsp lemon curd
- 2 tbsp heavy cream
- Blueberry sauce
Equipment
8
Pinch
Related recipes
Long-Fermented Rustic Bread (No Sourdough Starter)
British · Baked Goods
Irish Butter Scones
British · Baked Goods14m
Chocolate Chip Scones
British · Baked Goods20m
Brekky English Muffin
British · Baked Goods25m
Ginger Biscuits
British · Baked Goods10m
Lazy Daisy Cake
British · Baked Goods32m
English muffins
British · Baked Goods
Greek Yoghurt Choc Chip Scone
British · Baked Goods30m
Date & Dark Chocolate Cottage-Cheese Scones
British · Baked Goods15m
Old Fashioned Dark Fruit Cake
British · Baked Goods2h 45m
Ginger Oat Crunch Biscuits
British · Baked Goods15m
Soda Bread
British · Baked Goods55m