Lemon and blueberry loaf cake
- Total Time: 1 hour 5 minutes
Ingredients
For the loaf:
250 g unsalted butter, softened
180 g granulated sugar
1 pinch of salt
2 tbsp Taylor & Colledge Organic Vanilla Extract
4 eggs, medium
100 g yogurt, full fat
50 ml whole milk
300 g all-purpose flour
2 tsp baking powder
Zest of 1 organic lemon
200 g blueberries
For the Glaze:
200 g powdered sugar
30 g fresh lemon juice
For Garnish:
Fresh blueberries, lemon slices
Utensils
30 cm loaf pan
Mixing bowls
Stand mixer or handheld electric mixer
Spatula
Wire rack
Whisk
Instructions
1. Preheat the oven to 180°C (370°F) using top and bottom heat. Grease and flour a 30 cm loaf pan.
2. To prepare the batter cream together the butter, sugar, salt, and vanilla extract in a stand or hand mixer for 4 minutes until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add the yogurt and milk and mix until smooth.
3. In a separate bowl, whisk together the flour, baking powder, and lemon zest.
4. Slowly add the dry ingredients to the wet mixture, and fold using a spatula or mix on low speed until just combined. Carefully fold in the blueberries.
5. Pour the batter into the prepared loaf pan and bakein the preheated oven for about 65 – 75 minutes or until a toothpick inserted in the center comes out clean.
6. If the top browns too quickly, cover it loosely with aluminum foil during the last 10 minutes of baking.
7. Let the cake cool in the pan for about 10 minutes, then carefully remove it and transfer to a baking rack to cool completely.
8. To prepare the glaze combine powdered sugar and lemon juice in a bowl and whisk until smooth. drizzle the glaze over the cooled cake and garnish with fresh blueberries and lemon slices.
Notes
You can also use frozen blueberries instead of fresh ones. No need to thaw them before adding to the batter!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
