Lemon Blueberry Loaf Cake

Adapted from: Donna Hay

Serves: 8-10

Prep time: 15 minutes
Cook time: 60 minutes

Ingredients:

150 g (5.5 oz) unsalted butter, melted

150 g (2/3 cup) sugar

2 eggs

140 g (1/2 cup) vanilla Greek yoghurt

1 large lemon, zested and juiced

1 tsp vanilla extract

3/4 tsp salt

225 g (1.5 cups) flour (or GF alternative)

125 g (4.4 oz) fresh or frozen blueberries

1/4-1 cup icing / confectioner's sugar

Sometimes I forget how arduous baking can be when I whip up a simple loaf cake like this one. Is it even baking if it didn’t take hours of standing in the kitchen and painstaking moments of hoping something didn’t curdle or burn?

I baked this loaf cake for the first time earlier this year but I couldn’t taste it. Not because I didn’t eat it, but because my sense of taste and smell were demolished from my first ever bout of covid. I asked those around me to describe how nice it was (spoiler: it had raving good reviews). Then, months later, when I could use all five of my senses, I jumped back to this recipe and realised all my colleagues and friends were right: it was delicious. 

This loaf cake is not too sweet which balances with the tart and floral lemon. It is lovely with a cup of tea. 

Ingredients:

150 g (5.5 oz) unsalted butter, melted

150 g (2/3 cup) sugar

2 eggs

140 g (1/2 cup) vanilla Greek yoghurt

1 large lemon, zested and juiced

1 tsp vanilla extract

3/4 tsp salt

225 g (1.5 cups) flour (or GF alternative)

125 g (4.4 oz) fresh or frozen blueberries

1/4-1 cup icing / confectioner's sugar

Directions:
1. Preheat the oven to 160 C / 325 F. Line a loaf tin with parchment paper or grease with butter and set aside. 

2. In a large bowl, whisk the butter, sugar, eggs, yoghurt, lemon zest, and vanilla. 

3. Mix in the salt and flour until well combined and then fold in the blueberries. 

4. Pour the batter into the loaf, smooth over, and bake until a toothpick or knife comes out clean (60-70 minutes). 

5. Mix together the lemon juice and icing sugar until smooth. Skewer the top of the loaf several times and pour the lemon juice sugar over it. 

6. Serve the blueberry loaf warm and then store in an airtight container.