Happy Tuesday guys! Recipe of the day is Lemon Blueberry Loaf Cake – a velvety cake with sweet and juicy blueberries and a refreshing lemon touch.Â
What can I say, it’s a classic! Whether you serve it with tea, coffee, on its own, it is so so yummy. Not to mention how simple it is to make, using only a few ingredients. FYI, you can use frozen blueberries too.
What you have to pay attention is, is the baking process. Just make sure to check it halfway, use a skewer to check if it’s ready. Sometimes, it starts getting dark on the outside, as if it’s done, but it’s still not cooked. In that case, simply cover it with foil to prevent from burning and finish baking it.Â
I made this beautiful loaf last night and since it was quite late and dinner was served, no one really got to try it. But…this morning, I decided to treat the kids with it for breakfast. And since they’re quite used to having warm breakfast I had to deliver. 🙂 I sliced the cake and then heated a pan and simply sealed every slice on both sides for a minute. As there’s quite a bit of butter in this recipe, it turned out like a gorgeous French toast with blueberries and lemon. Needless to say, the whole loaf was gone. Yep!
This is just a serving suggestion, it is absolutely delicious without heating it up but now I’m thinking..imagine adding a scoop of vanilla ice cream on top of that warm Lemon Blueberry Loaf Cake..Oh my! 🙂
What you need:
- Self-raising flour
- Eggs
- Baking powder
- Sugar
- Butter
- Blueberries
- Lemon zest
- Yogurt
Here’s how to make this AMAZING Lemon Blueberry Loaf Cake
Ingredients:
- 180g self-raising flour
- 170g sugar
- 150g butter
- 1tsp baking powder
- 3 eggs
- 1 lemon, zest only
- 120g blueberries
- 100ml yogurt
Preparation:
- Preheat the oven to 180C.
- In a bowl, combine all the dry ingredients.
- In a separate bowl, whisk the eggs, and add the butter and yogurt.
- Add the dry ingredients to the egg mixture and mix well.
- Now add the lemon zest and blueberries and mix gently.
- Grease a loaf tin and fill it in with the mixture.
- Bake in the oven for about 40 minutes, checking it halfway.
Enjoy!
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy & tasty seasonal recipes coming soon. Meanwhile, Have a super tasty Tuesday. X
I have just made a pot with gorgeous butter chicken which is coming on the blog in the next couple of days. Served with freshly baked Naan, fresh chillies and coriander, it was such a treat. To make the Naan bread, simply search for it on the blog. The recipe is super simple and failproof, and never disappoint.
Aslo, next on my list are a few more Pumpkin recipes which I’ll probably share with you next week.
If you can’t wait for the recipe or you’re simply looking for inspiration, make sure to check my Instagram account. I upload daily Reels of the food I cook at home, some stories and posts. 🙂
