Baking with granola: lemon, blueberry and granola loaf
A deliciously moist loaf cake with fresh blueberries and a crunchy granola topping.
We don’t measure the granola and just sprinkle on as much as we can!
Makes about 8 slices
250g self-raising flour
115g unsalted butter
200g caster sugar
100g lemon yogurt
50g Eat Natural super granola with protein
1- Preheat the oven to 180°C/160°fan
2- Grease and line a 1lb loaf tin
3- Cream together the butter and sugar for about 5 minutes until pale and creamy
4- Meanwhile take a spoonful of the flour and in a bowl cover the blueberries with it - this will hopefully prevent the berries from sinking to the bottom of the cake
5- Add the eggs and a spoonful of the flour and beat the mixture together until combined
6- Add the remaining flour, and the yogurt and mix and gently fold until combined
7- Then lightly fold in the blueberries
8- Pour into the loaf tin and smooth over the top
9- Cook for about 25 minutes until risen
10- Sprinkle the granola to the top of the cake and cook for a further 10 minutes until cooked right through and golden
11- Allow to cool and then remove from the tin and place on a wire rack
This recipe first appeared on the Mummy Mishaps blog.