Blueberry and Lemon Loaf cake
Meet our recipe of the week - Blueberry and Lemon Loaf Cake. This recipe has just the right amount of blueberries and lemon to make it absolutely delicious! Don’t be intimidated by the syrup or drizzle, this is a simple to follow recipe so give it a whirl! If you received one of our variety boxes this week, you will have received the fresh ingredients you need for this recipe. Happy baking and happier eating!
INGREDIENTS:
Cake:
1 1/2 cups plain flour
2 tsp baking powder
1/2 tsp salt
2 tbsp lemon zest
1 1/2 cups blueberries
1 tbsp all purpose flour
1 cup Greek yogurt
1 cup sugar
3 large eggs
1tsp vanilla extract
1/2 cup vegetable oil
Lemon Syrup:
1/3 cup lemon juice freshly squeezed
1 tbsp sugar
Lemon Glaze:
1 cup icing sugar
1/4 cup lemon juice
1 tsp vanilla extract
milk, if needed to thin glaze
METHOD:
Preheat the oven to 180C degrees. Prepare your loaf tin by greasing it with butter or cooking spray and then sprinkle a thin coating of flour into it (we use a 8,5x4.5inch pan).
In a large bowl mix together the flour, baking powder and salt.
In another bowl whisk together the yogurt, sugar, eggs, lemon zest, vanilla extract and vegetable oil.
Add the wet ingredients to the dry ingredients and whisk until well combined.
In another bowl mix the blueberries with 1 tsp flour. Do not skip this step as this prevents the blueberries from sinking to the bottom!
Gently fold the blueberries into the mixture.
Pour the batter into your prepared tin and bake for 50-70 minutes, until a toothpick inserted into the centre comes out clean. Every oven cooks differently so make sure you keep an eye on it.
While the cake is baking make the lemon syrup by dissolving the sugar into the warm lemon juice in a small saucepan until the mixture in clear and set aside to cool.
Next make the lemon glaze; Whisk icing sugar, lemon juice and vanilla extract together. The glaze should be fairly runny, so add milk a tablespoon at a time until it is a runny consistency.
When cooked, remove the cake from the oven and allow to cool for 10 minutes in the pan.
After 10 minutes, remove from the pan and place on a cooling rack, poke holes into the loaf and slowly pour over your lemon syrup. Leave the loaf to cool fully.
Once the cake is cooled, drizzle over lemon glaze and cut into slices and serve. - this cake is very moist so be careful while you’re cutting it!
VARIATION: This cake will also make delicious muffins if you’d rather, just adjust the baking time to 25-30 minutes.
Nutritional Information:
Serving: 1 Slice contains - Callories: 291kcal, carbohydrates: 44g, protein: 59g, Fat: 10g, Saturated Fat: 7g, Cholestoral: 53mg, Sodium: 123mg, Potassium: 170mg, Sugar:30g, Vitamin A: 85IU, Vitamin C:7.7mg, Calcium: 67mg, Iron:11mg (nutritional information is a rough estimate and wil vary depending on products used).
