Recipe, styling and made by Christine Capendale

This tea loaf is a huge favourite! It keeps very well and tastes even more delicious after a few days. It is also quick and economical to make. Serve it as a delicious tea-time treat. Top with extra blueberries and a few rosemary sprigs (Makes 2 medium loaves – about 15 slices per loaf).


200 g butter (at room temperature)
400 ml (400 g) castor sugar
4 eggs
Finely grated rind of 2 lemons
900 ml (600 g) self-raising flour
5 ml salt
15 ml chopped fresh rosemary (optional)
200 ml milk
100 ml plain yogurt
150 g blueberries
Extra 50 ml granulated sugar for sprinkling
100 g icing sugar mixed with lemon juice to make a glaze
Extra blueberries for garnish
Rosemary sprigs for garnish (optional)


Finely grated rind of 2 lemons
300 ml freshly squeezed lemon juice
300 ml castor sugar


Preheat the oven to 180 °C. Grease and line two standard size loaf pans.

Cream the butter, castor sugar and grated lemon rind together. Add the eggs, one at a time, beating well after each addition.

In a separate bowl, sift the flour and salt together. Mix in the chopped rosemary (if using)

Add the dry ingredients to the egg mixture. Alternately add the milk and yoghurt to make a batter (do not overmix) . Gently mix in the blueberries.

Spoon the batter into the two prepared loaf pans and bake for about 45 minutes. Test with a skewer to make sure it is cooked.

While the loaf is in the oven, prepare the lemon syrup. Mix all the ingredients together in a saucepan over high heat and boil for 2 minutes. Remove from heat and cool slightly.

A few minutes after the loaves come out of the oven, prick them lightly with a fork and pour over the lemon syrup. Sprinkle the extra sugar over the loaves and leave to cool completely before removing from the loaf pans.

Drizzle with the glaze and garnish with fresh blueberries and rosemary sprigs.