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BLUEBERRY &
LEMON LOAF
PROGRAM: BAKE | PREP: 15 MINUTES | COOK TIME: 50 MINUTES
MAKES: 1 LOAF
INGREDIENTS
1 teaspoon sunflower oil,
for greasing
200g self-raising flour
1 teaspoon baking powder
¾ teaspoon sea salt
Zest of 1 lemon
2 teaspoons vanilla essence
125g golden caster sugar
100ml sunflower oil
100ml natural yogurt
2 large eggs, beaten
100g blueberries
DRIZZLE
Juice of 1 lemon
60g caster sugar
26
NINJA® FLEXDRAWER AIR FRYER
DIRECTIONS
1
Grease a Ninja loaf tin or 23cm × 12.5cm
loaf tin with oil or line a loaf tin with baking
parchment.
2
In a large bowl, sift together flour, baking
powder and salt. Whisk in lemon zest, vanilla,
sugar, oil, yogurt and eggs until evenly
combined. Gently stir in the blueberries then
transfer the mixture to the prepared tin.
3
Insert both crisper plates into unit. Place loaf
tin inside and close drawer.
4
Select MEGAZONE select BAKE, set
temperature to 160°C and set time to
50 minutes. Press START/STOP to begin
cooking.
5
When 20 minutes remain, open drawer and
cover loaf tin with foil to
prevent over browning. Close drawer to
continue cooking.
5
In a small bowl, whisk together the drizzle
ingredients until sugar is dissolved.
7
Cooking is complete when a wooden cocktail
stick inserted in the centre of loaf comes
out clean.
8
Once loaf is cooked, use a cocktail stick to
prick the top of the loaf, and pour over drizzle.
Allow to cool in the loaf tin before serving.
TIP: Use oven gloves to remove loaf tin.
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