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 º C / 340 º F and bake for 1 hour or until golden brown. Allow to cool for 10 minutes and unmold