Cold autumn days means that I scoff more cakes and comfort food than any other time of the year, and drink a LOT of tea. So cosy up with your fluffy socks and enjoy this easy peasy blueberry and lemon loaf recipe!
I eat a lot of blueberries in the autumn and winter. Blueberries are beneficial for a number of reasons. They help maintain healthy bones, (good for me as I have osteoporosis) and contain the crucial iron and zinc. Blueberries provides 24 percent of our recommended vitamin C and also help to lower blood pressure. I use blueberries for lots of things. I may eat them with live yoghurt, mix them into a smoothie, or use them in a delicious cake like I have for this post!
You could add yoghurt to this cake, to make it even more moist but I don’t really think it needs it as the juice of the lemon makes it moist, but it’s up to you! I think I may add sultanas or cherries next time! Or even chocolate chips!
I make a lot of loaf tin cakes, as I like the shape, and also if you don’t want to make a huge cake, this is perfect for two or three people. You may like my lemon drizzle recipe or my yiaourtopita recipe.
Blueberry and lemon loaf cake
gluten free yummy blueberry and lemon delight!
- 150 g unsalted butter (melted)
- 190 g caster sugar
- 1 teaspoon vanilla extract
- 3 large eggs beaten
- 90 g gluten free self raising flour sieved
- pinch of salt
- 100 g ground almonds
- 200 g blueberries
- icing sugar to dust
- 1 lemon
Pre-heat oven to 150°C fan oven. Grease and line a loaf tin around 11cm by 21cm and set aside.
Place butter, sugar, half a lemon zest and half a lemon juice with vanilla extract in a large bowl and whisk. I used an electric hand held whisker.
Beat until light and fluffy.
Add in the beaten eggs, a little a a time, and whisk.
Add the flour, salt and grounded almonds, all separately and then using a wooden spoon or spatula beat it in.
Fold in around half of the blueberries and pour into the loaf tin.
Bake for 15 mins, then sprinkle the remaining blueberries on the top of the cake. Retun to oven for a further 15 mins until cake is golden brown, but still uncooked.
Cover cake loosely with tinfoil and place back in oven for a further 30 mins. Check it is cooked through with a cake tester or with a knife. It may need more time in the oven.
Once baked, remove from oven and leave to cool.
Once cool, dust the sieved icing sugar over the top! Enjoy!
To stop the blueberries from sinking to the bottom (mine did a little bit) pop them in a tablespoon or two of flour from the recipe's dry ingredients — just enough flour to give them a coating. Then, fold the flour-coated fruit into the batter as the very last step before baking.