Lemon and Blueberry Loaf with Cream Cheese Frosting

by melathome

This is a really moist cake filled with juicy blueberries. It’s a perfect afternoon treat.

Lemon and Blueberry Loaf Cake with Cream Cheese Frosting

This is a really moist cake filled with juicy blueberries. It’s a perfect afternoon treat. Cakes Lemon and Blueberry Loaf with Cream Cheese Frosting European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 200g butter
  • 250g caster sugar
  • 1 tsp vanilla
  • 2 eggs
  • 120g self raising flour
  • 80g ground almonds
  • 1 tsp baking soda
  • a pinch of salt
  • 125g blueberries
  • 1 lemon, juice and zest plus slices for the top
  • 125g blueberries
  • FOR THE CREAM CHEESE FROSTING
  • 90g softened butter
  • 180g cream cheese
  • 60g icing sugar
  • 1/2 lemon, juice and zest
  • TO SERVE
  • 125g blueberries
  • a few lemon slices

METHOD

  1. Prepare a loaf tin with parchment paper and preheat your oven to 180c/170c fan/350f.
  2. Cream the butter and sugar together and then add the vanilla and eggs. Add the flour, baking soda, ground almonds, pinch of salt and mix well. Add the lemon juice and zest, mix again.
  3. Toss the blueberries in a little flour (so they don't fall through the mixture while cooking), fold them through.
  4. Pour into the prepared tin and bake for around 30 minutes or until a skewer comes out clean.
  5. Cool in the tin briefly and then turn out onto a wire rack to cool.
  6. Make the cream cheese frosting by mixing the butter and cream together and then adding the sifted icing sugar a spoonful at time. 
  7. Spread the top of the cake with the frosting and then add a few blueberries and lemon slices to make it pretty and... ta daaa!

 

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