I decided to make a slight twist to my blueberry lemon zest cupcakes recipe and bake a blueberry lemon loaf cake instead. I used butter instead of grape seed oil for a better textured cake. When the cake was baking, the whole house smelt like lemon and vanilla – what an aroma!
Nutrition per slice (90g)
One loaf cuts into 8 slices
Ingredients
- 120g unsalted butter (at room temperature)
- 180g self raising flour
- 100g caster sugar
- 3 large eggs (at room temperature)
- 50ml of freshly squeezed lemon juice
- Zest 1 lemon
- 1 teaspoon of vanilla essence
- 3 tablespoon of non-fat yoghurt or greek yoghurt
- 100g frozen blueberries
Directions
Preparation time: 15- 20 min
Baking time: 30 min
- Preheat the oven to 180 degrees
- Grease a loaf pan
- Cream the butter and sugar until light and fluffy
- Zest 1 lemon and squeeze 50ml of lemon juice
- Add in 3 tablespoons of yoghurt and continue to whisk
- Add in the eggs one at a time. Don’t worry if the mixture looks cuddled. After adding in the eggs, add in the lemon juice, lemon zest and 1 tsp of vanilla essence and continue to whisk.
- Sieve the flour into the mixture and continue to whisk it at low speed until a uniform texture is formed
- Add in the blueberries and mix well
- Pour the batter into the loaf pan and place it in the oven to bake for about 30min or until the skewer comes out clean