Lemon and Blueberry Loaf

Name: Lemon and Blueberry Loaf
Prep time: 10 min
Cook time: 1 h
Total time: 70 min
Yield: 1
Ingredients: 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; 100g cream cheese room temperature; 30g butter room temperature; 100g icing sugar; 1tsp lemon juice; Blueberry compote/jam

by Vivbakez

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.

Lemon and Blueberry Loaf

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Recipe details

Yield 1 loaf
Time spent: Prep time: 10 Minutes Cook time: 1 Hours Total time: 1 hr 10 min

Show Nutrition Info

Per serving

% Daily value

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 on Jul 19, 2021

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

6 Reply
- See 1 previous
- Iammacha on Jul 31, 2021
  
  Weight is a universal measurement and one that the best bakers use because it’s much more precise.
  
  2
- KittieDanger on Sep 02, 2023
  
  Me too my oven doesn’t have an international setting on it. Please use the correct US measurement as I can’t make this as is
  
  Like
Iammacha on May 21, 2022

this is a fantastic recipe. Unfortunately, my oven temp decided to go wonky while I baked it. It took nearly an extra hour to bake thru and still isn’t quite right. Even with that major screwup it still tastes amazing. My husband’s mission this week is to find me a good in-oven thermometer so I can try again. Like I said, even though it suffered through all the extra oven time it’s still great so I can’t wait to try it properly baked!

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