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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!

Serves 10


250g self-raising flour

115g unsalted butter at room temp

200g caster sugar

2 eggs

100g lemon or vanilla yogurt

200g blueberries

50g Eat Natural protein super granola


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 into the bottom of the cake as it is cooking

5. Add the eggs and a spoonful of the flour and beat the mixture for a couple of minutes

6. Add the remaining flour, and the yogurt and mix until combined - being careful not to over do it

7. Then lightly fold in the blueberries

8. Pour into the loaf tin and smooth over the top

9. Scatter the granola over the top

10. Cook for about 45 - 50 minutes until risen, golden and cooked right through

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.