Lemon and Blueberry Loaf Cake
with Cream Cheese Drizzle
Enjoy this tender, moist lemon cake bursting with fresh berries and topped with a zesty cream cheese drizzle — perfect for tea time!
Cals 396 · Prot 6 · Carbs 56 · Fat 18
Vegetarian
Family Friendly
60 min
Enjoy this tender, moist lemon cake bursting with fresh berries and topped with a zesty cream cheese drizzle — perfect for tea time!
Cals 396 · Prot 6 · Carbs 56 · Fat 18
Vegetarian
Family Friendly
Ingredients
Dry ingredients
Plain flour
10*11*
180 Grams
Corn starch
15 Grams
Baking powder
8 Grams
Salt
0.3 Tsp
Blueberries
125 Grams
Wet ingredients
Butter
4*
100 Grams
Organic Eggs
5*
2 Piece
Lemon
2 Piece
White sugar
200 Grams
Olive oil
2 Tbsp
Sour cream
4*
90 Grams
Lemon glaze
Cream cheese
4*
120 Grams
Icing sugar
50 Grams
Allergens
*10 Wheat, *11 Gluten, *4 Milk, *5 Eggs
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1646 / 396 |
| Fats (g) | 17.5 |
| of which saturated (g) | 10.7 |
| Carbohydrates (g) | 56 |
| of which sugars (g) | 37.1 |
| Fibers (g) | 1.8 |
| Proteins (g) | 6.3 |
| Salt (g) | 0.7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Mix dry ingredients
- Remove the butter and eggs from the fridge so they come to room temperature.
- Preheat the oven to 175ºC (no fan).
- Grease and line a 20x10cm loaf pan with baking paper.
- In a medium bowl, sift or whisk the flour, corn starch, baking powder, and salt.
Tip! You could also use a 20cm square or round pan.
2 Make lemon sugar
- Using a box grater, zest the lemons into another large bowl, making sure to avoid the bitter white pith.
- Add the sugar to the lemon zest.
- Using your fingers, rub the sugar and the lemon zest together for 1 min until it resembles wet sand.
- Cut the lemon in half, and squeeze the juice into a jug or smaller bowl. Set aside.
Tip! Rubbing the sugar crystals will help the lemon release its natural oils, which will make the loaf zesty!
3 Mix wet ingredients
- Add the butter and oil to the lemon sugar. Beat or whisk for 2-3 min until well incorporated, and most of the sugar has dissolved and the butter has softened.
- Crack one egg in, and beat until well incorporated into the butter, before adding the next.
- Using a spatula, scrape the mixture down in between to ensure it's mixed well.
- Finally, stir in the sour cream just until combined.
4 Combine batter
- Add half of the dry ingredients into the bowl. Mix on low speed to combine.
- Add 4 Tbsp of lemon juice (reserving the rest for the glaze), and mix until combined.
- Add the remaining dry ingredients and using a spatula, stir to combine.
- Add half of the blueberries, and fold in gently.
Tip! Avoid overmixing the batter as it will result in a tough texture.
5 Bake
- Spread the cake batter into the prepared loaf pan, and top with the remaining blueberries.
- Bake in the center of the oven for 50 to 55 minutes, until it's risen and looks golden on top. (check tip).
- Check if the cake is done by inserting a toothpick in the center. It should come out clean without any raw batter.
- Remove the cake from the oven and set aside to cool completely in the pan for 20 min.
Tip! If the cake is browning too quickly, loosely cover the pan with a sheet of foil or baking paper halfway through baking.
6 Make cream cheese drizzle
- Meanwhile, in a small bowl, add the cream cheese and whisk until softened.
- Sift in the icing sugar and whisk until combined.
- Add 1 Tbsp of lemon juice, and mix through.
- Place in the fridge to set until the cake cools completely.
- Remove the cake to a plate or board, and spread the cream cheese on top.
Tip! You can slice and store slices of unglazed cake in the freezer, perfect for lunchboxes and on-the-go snacks!
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