Lemon and Blueberry Loaf

1 loaf
1 hr 10 min

This is a very moist loaf cake that takes hardly any preparation time. I love baking with lemons, and the blueberry adds a nice contrasting colour and flavour. You can use both fresh or frozen blueberries for this recipe. The only equipment you need is a large mixing bowl and a loaf pan. You can keep this loaf for up to a week in the fridge and it will not dry out and still be delicious. The frosting is optional but definitely adds something in presentation and the cream cheese flavour complements well. Perfect for a gathering with friends, or to pair with your morning or afternoon tea.

Recipe details

  • 1  loaf
  • Prep time: 10 Minutes Cook time: 1 Hours Total time: 1 hr 10 min
Show Nutrition Info
Hide Nutrition Info

Ingredients

For the loaf

  • Ingredients:
  • 1 ½ cups (225g) plain flour
  • ¾ cup (150g) caster sugar
  • 1½ tsp baking powder
  • 1 cup Greek yoghurt
  • 2 eggs
  • 2 tbsp lemon zest
  • 2 tbsp (30ml) of lemon juice
  • ½ tsp vanilla extract
  • ½ cup (120ml) vegetable oil
  • 125g frozen or fresh blueberries
  • ½ tbsp flour

For the frosting (optional)

  • 100g cream cheese room temperature
  • 30g butter room temperature
  • 100g icing sugar 
  • 1tsp lemon juice
  • Blueberry compote/jam

Instructions

For the loaf

Preheat the oven to 180C.
Line a loaf tin (roughly 8” by 4.5”) with parchment paper.
In a large bow, whisk the eggs and sugar until combined.
Add the yoghurt, oil, vanilla extract and lemon zest and juice and whisk until combined.
Sift the flour and baking powder over the wet mixture, then use a silicone spatula to fold until all the dry ingredients have been mixed in.
Coat the blueberries with ½ tbsp of flour, then pour into the batter. This is to prevent the blueberries from sinking.
Bake for 1 hour. If you see the top browning too fast, you can cover with tinfoil.
Allow to cool for 10 minutes then remove from pan. When cooled, make the frosting.

For the frosting

Beat the cream cheese and butter with an electric hand mixer.
Sift icing sugar in and continue to beat until combined.
Add lemon juice to taste and consistency (more lemon juice will ensure a looser frosting).
Just before applying to top of cake, add a few spoonful’s of jam and fold a two or three times (do not over mix or you will not get the patterns). Apply to top of cake.

Comments

  • Kathie Konzak Kathie Konzak on Jul 19, 2021

    Would love to make this recipe but you need to transpose it into U.S. measurements!!!


    • Iammacha Iammacha on Jul 31, 2021

      Weight is a universal measurement and one that the best bakers use because it’s much more precise.

Next