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Breads & Baked Goods, Desserts

Blueberry & Lemon Loaf

Ninja Kitchen
Recipe by Ninja Kitchen

Tip: Cooking Mode

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  • Prep 15 mins
  • Cook Time: 50 mins
  • Total 1h 5 mins
  • Easy
  • Serves 10

TIP: Use oven gloves to remove loaf tin.

Compatible with

Allergies

  • Contains Eggs
  • Contains Milk/Dairy
  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Eggs, Milk/Dairy, Wheat

Cooking mode

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  • 1 tsp sunflower oil, for greasing
  • 200g self-raising flour
  • 1 tsp baking powder
  • 3⁄4 tsp sea salt
  • Zest of 1 lemon
  • 2 tsp vanilla essence
  • 125g golden caster sugar
  • 100ml sunflower oil
  • 100ml natural yogurt
  • 2 large eggs, beaten
  • 100g blueberries

Drizzle

  • Juice of 1 lemon
  • 60g caster sugar

Utensils

  • 23cm × 12.5cm loaf tin
  • Step 1

    Grease a Ninja loaf tin or 23cm × 12.5cm loaf tin with oil or line a loaf tin with baking parchment.

  • Step 2

    In a large bowl, sift together flour, baking powder and salt. Whisk in lemon zest, vanilla, sugar, oil, yogurt and eggs until evenly combined. Gently stir in the blueberries then transfer the mixture to the prepared tin.

  • Step 3

    Insert both crisper plates into unit. Place loaf tin inside and close drawer.

  • Step 4

    Select MEGAZONE select BAKE, set temperature to 160°C and set time to 50 minutes. Press START/STOP to begin cooking.

  • Step 5

    When 20 minutes remain, open drawer and cover loaf tin with foil to prevent over browning. Close drawer to continue cooking.

  • Step 6

    In a small bowl, whisk together the drizzle ingredients until sugar is dissolved.

  • Step 7

    Cooking is complete when a wooden cocktail stick inserted in the centre of loaf comes out clean.

  • Step 8

    Once loaf is cooked, use a cocktail stick to prick the top of the loaf, and pour over drizzle. Allow to cool in the loaf tin before serving.

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