Lemon and Blueberry Loaf
A moist and flavorful loaf combining fresh blueberries and zesty lemon, topped with a creamy frosting and blueberry jam swirl.
Ingredients
Dry ingredients
- 225 g plain flour
- 150 g caster sugar
- 1.5 tsp baking powder
Wet ingredients
- 1 cup Greek yoghurt
- 2 eggs eggs
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- 0.5 tsp vanilla extract
- 0.5 cup vegetable oil
Blueberries
- 125 g blueberries (frozen or fresh)
- 0.5 tbsp flour (to coat blueberries)
Frosting ingredients
- 100 g cream cheese (room temperature)
- 30 g butter (room temperature)
- 100 g icing sugar
- 1 tsp lemon juice (to taste and adjust consistency)
Jam
- to taste blueberry jam (for swirl topping)
Instructions
- Preheat oven to 180°C and line a loaf tin with parchment paper.
- Whisk eggs and sugar until combined, then add yoghurt, oil, lemon zest, and juice; mix well.
- Sift flour and baking powder into wet mixture, fold until combined, then coat blueberries with flour and fold in.
- Bake for 60 minutes, cover if top browns too fast, then cool for 10 minutes.
- Make frosting by beating cream cheese and butter, add icing sugar, lemon juice, then swirl jam on top before applying.
Notes
Coating blueberries with flour prevents sinking; adjust frosting lemon juice for desired consistency.