Lemon Blueberry Crumb Loaf

• For the loaf
• 1/2 cup unsalted butter, soft
• 3/4 cup sugar
• 2 large eggs
• 1 lemon, juice and zest
• 1 teaspoon lemon oil (optional)
• 2 cups self raising flour, sifted
• 1/2 cup plain yoghurt
• 3/4 cup fresh blueberries
• For the crumble
• 1/2 cup plain flour
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 2 ounces unsalted butter, melted and at room temperature

1. For the crumble: mix the plain flour, granulated sugar and ground cinnamon in a bowl. Add the melted butter at room temperature. Stir with the help of a fork until the crumble is formed. Refrigerate
2. In a bowl beat the butter and sugar until creamy. Beat in the eggs one at a time and add the lemon zest and lemon juice until incorporated. Add the lemon oil (if your lemon is not flavourful enough)
3. In a separate bowl sift the self raising flour. Add to the batter and mix. Incorporate the plain yoghurt and fold into the batter
4. Grease and line a 4" x 10" inch, 2 1/2 " tall loaf tin and pour the batter. Garnish the top with the fresh blueberries and sprinkle the cinnamon crumble on top
5. Preheat the oven to 170 u0b0 C / 340 u0b0 F and bake for 1 hour or until golden brown. Allow to cool for 10 minutes and unmold

unsalted butter, sugar, eggs, lemon, lemon oil, flour, plain yoghurt, fresh blueberries, crumble, flour, granulated sugar, ground cinnamon, unsalted butter

Taken from food52.com/recipes/37189-lemon-blueberry-crumb-loaf (may not work)