Earl Grey Blackberry Lemon Yoghurt Loaf

TBH I WOULD INFUSE THE EARL GREY LEAVES IN SMTH FIRST THE FLAVOR WASNT V STRONG

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 175°C (no fan if possible). Line a standard loaf tin with parchment, leaving some overhang for lifting.

Step 2

Toss berries with 1 tsp flour if you want less sinking and bleeding. If using frozen berries, keep them frozen until needed.

Step 3

Mix the dry ingredients. In a bowl, whisk together flour, baking powder, salt, and the contents of the Earl Grey tea bags.

Step 4

Mix the wet ingredients. In a separate bowl, whisk olive oil, yoghurt, sugar, eggs, vanilla, lemon zest, and lemon juice until smooth and slightly fluffy.

Step 5

Combine wet & dry. Fold gently until just combined; a few streaks are fine.

Step 6

Fold in most of the blackberries, reserving a small handful for the top if desired. Pour batter into the lined loaf tin.

Step 7

Scatter any reserved berries on top.

Step 8

Bake 40-50 minutes, rotating once if your oven has hot spots. It’s done when the top is golden and a skewer inserted in the centre comes out clean or with a few moist crumbs (not wet batter).

Step 9

While the loaf is still warm in the pan, stir together 1 tbsp lemon juice + 1 tbsp sugar until mostly dissolved.

Step 10

Poke the top lightly with a skewer a few times and brush or spoon the syrup over the surface. Let it sit 10 minutes to absorb.

Step 11

Rub 25 g sugar with the ½ lemon zest between your fingers and sprinkle over the loaf after it has cooled enough that the sugar won’t fully dissolve.

Step 12

Cool and slice. For the cleanest slices, wait until the loaf is just barely warm or fully cool.