INGREDIENTS
- ⅓ cup canola oil
- ¾-1 cup sugar
- 2 large eggs
- 1 cup Greek yoghurt
- 1 tsp vanilla
- Juice of 1 lemon
- 1.5 cups all-purpose flour (188 gms)
- 2 tsp baking powder
- ½ tsp salt
- Zest of 2 lemons (I used 1 lemon)
- 1 cup fresh blueberries (save some for decoration)
INSTRUCTIONS
- Preheat the oven to 350°F.
- Lightly grease a cake tin or loaf pan.
- In a large bowl, whisk together the oil and sugar.
- Add eggs, vanilla, lemon juice and yoghurt. Whisk until smooth.
- Add flour, baking powder and lemon zest. Stir until just combined.
- Gently fold in the blueberries.
- Pour ⅔ of the batter into the pan.
- Top with the cream cheese layer.
- Pour the remaining batter over the top.
- Smooth the surface with the back of a spoon.
- Bake for 50-55 minutes.
- Cover with foil after about 30 minutes.
- The toothpick should come out clean (except for the cream cheese layer).
- Cool completely.
- Drizzle with glaze.
- Garnish with blueberries, lemon slices and lemon zest.
- Enjoy.
INGREDIENTS FOR CREAM CHEESE LAYER
- 4 oz cream cheese (or ½ pack)
- ¼ cup sugar
- 1 egg white (I didn’t add)
INSTRUCTIONS
- In a medium bowl, beat the cream cheese, egg white and sugar with an electric mixer until smooth.
TO MAKE GLAZE
- Gently stir lemon juice into powdered sugar until the desired consistency is reached.
- Drizzle over the loaf before serving.
