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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

2 eggs

100g lemon yogurt

200g blueberries

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.