Upside down and delicious!
¾ cup Greek yoghurt
½ cup vegetable oil
2 tsps finely grated lemon rind
1½ cups self-raising flour
1 cup caster sugar
¼ teaspoon ground cinnamon
1 cup frozen blueberries
Extra 1 tblsp caster sugar
Extra 1 cup Greek yoghurt
1 tblsp caster sugar
¾ cup frozen blueberries
Grease a 14cm x 24cm loaf pan (top measurement, base measures 9.5cm x 20cm). Line base and sides with baking paper, extending paper 3cm above pan edges.
To make topping, sprinkle sugar over base of prepared pan. Top with frozen blueberries.
Combine yoghurt, oil, eggs and rind in a large bowl. Whisk until smooth. Add combined flour, sugar and cinnamon. Stir until combined. Pour over topping.
Cook in a moderately slow oven (160C) for about 1 hour and 5 minutes, or until skewer inserted into centre comes out clean. Stand in pan for 10 minutes. Trim top to sit flat. Turn out onto a wire rack to cool.
To serve, combine frozen blueberries with extra sugar in a bowl. Swirl through extra yoghurt. Serve with sliced loaf