One of my go to recipes as spring comes around and I remember that the deep freezer has lovely blueberries from last years harvest. The loaf cake is beautifully soft and zesty with the flavour of lemon – yummy! Bring on Spring! This recipe is dairy free. I think this recipe will be good with gluten-free flour too. Will keep you updated if it does.
Ingredients for the loaf cake:
1 1/2 cups organic plain flour
1 tsp baking powder
1/2 cup stork
3/4 cup raw cane sugar
1 tbs lemon essence
3 large eggs
1/2 cup oat milk (or any milk)
1 tsp vanilla extract
1 cup blueberries fresh or frozen
Ingredients for the syrup:
3 tbs fresh lemon juice
3 tbs raw cane sugar
Preheat the oven at 180℃. Coat a loaf tin (9″ x 5″) with stork and flour.
In a bowl sift the dry ingredients together.
Using a bowl fitted to a stand alone mixer add stork, sugar and lemon essence. Blend well on medium speed until light in colour. Add the eggs, oat milk, vanilla essence then add the dry ingredients. Blend them together to make a smooth batter.
Add 1 tsp of flour to the blueberries coating them. Then add them to the batter, gently stirring them in.
Pour and scrape the batter into the prepared loaf tin. Bake for 45 minutes oven dependent. Please check from 25 minutes to make sure it does not burn.
As the loaf bakes make the syrup. Using a small pan gently melt the sugar and lemon juice together.
Remove the loaf from the oven once fully baked (test with a skewer). Allow to cool a little. Make a few holes in the top to allow for the syrup to be absorbed. Tip your loaf out on to a cooling rack. Then using a pastry brush coat the top of the loaf with the syrup.
Would love to see some of your creations – tag us in @thelittlezerowastehome and @pantryrefillcompany