黑莓，蓝莓和酸奶蛋糕

可供6至8

150克     无盐黄油，融化
220          细糖（我改成200克的）
2粒         蛋
140克     纯酸奶
1汤匙     精幼的柠檬皮
1茶匙     香草精
225克     自发面粉，过筛
125克      黑莓，蓝莓(或其中一样)

作法
1。烤箱预热到160'c。
2。将黄油，糖，鸡蛋，酸奶，柠檬皮和香草精在一个碗里，搅拌均匀。
3。加入面粉，直到完全结合。
4。再加入浆果，然后倒入抹了油和不粘烤盘纸的22厘米的x 8厘米×7厘米的面包模里。
5。用调色刀平滑的顶部，烤1小时10分钟或至熟为止。
6。大约10分钟让面包冷却在架子上，然后才把蛋糕取出来。


Blackberries, Blueberries and yoghurt Loaf

Serve 6 to 8

150g Unsalted butter, melted
220g Caster (superfine) sugar (I changed to 200g)
2 no Eggs
140g Plain yoghurt
1 tbsp finely greted lemon zest
1 tsp vanila extract
225g Self-raising flour, sifted
125g Blackberries + blueberries (or either one)

Method
1. Preheat oven to 160’c.
2. Place the butter, sugar, eggs, yoghurt, lemon zest and vanilla in a bowl and whisk to combine.
3. Add the flour and whisk until well combine.
4. Fold through the berries and spoon into a lightly greased 22cm x 8cm x 7cm loaf tin lined with non-stick baking paper.
5. Smooth the top with a palette knife and bake for 1 hour 10 minutes or until cooked when tested with a skewer.
6. Allow the loaf to cool in the tin for 10minutes before turning it out onto a wire rack to cool completely.