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Blueberry Lemon Loaf


Blueberry and Lemon Loaf! Your answer to a classic home baked loaf that is ideal for snacking on during your busy day. Or enjoy for that perfect Sunday afternoon tea with your family and friends.


  • Loaf
  • 80g unsalted butter
  • 1 cup (250ml / 230g) milk of choice, I used almond milk
  • 1 heaped tablespoon finely grated lemon zest, approx. 1 small-medium lemon
  • 300g (2 cups) plain all-purpose unbleached white flour
  • 2 tsp (10g) baking powder
  • 210g (1 cup) raw or white granulated sugar
  • 180g (2 cups) desiccated coconut
  • 2 large eggs, room temperature and lightly whisked, (each egg weighing 56g in shell)
  • 2 cups (300g) frozen blueberries
  • 1 tsp plain all-purpose unbleached white flour
  • Lemon Icing
  • 160g (1 cup) icing/confectioners sugar
  • 2 Tbsp freshly squeezed lemon juice
  • 1 cup fresh blueberries, for decorating if desired


  1. Loaf
  2. Preheat oven to 180ºC (356ºC). Line a 9 inch x 5 inch rectangle baking pan with parchment paper, set aside. NOTE: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished loaf with smooth edges.
  3. In a small pot, add butter, milk and lemon zest. Place over a low heat until butter has completely melted, stirring occasionally, ensuring mixture doesn’t come to a boil. Once butter has melted, remove pot from heat and set aside.
  4. In a large mixing bowl, sift flour and baking powder. Add sugar and coconut, whisk to combine well.
  5. In a mixing bowl, add frozen blueberries and sprinkle over the 1 teaspoon of flour. Mix until all blueberries are lightly coated in the flour. Set aside.
  6. To the dry mixture, pour melted butter milk mixture and whisked eggs. Using a spatula, gently and lightly fold together until combined and all flour has been mixed through, ensuring not to over-mix batter.
  7. Add half the blueberries, gently fold until just combined. Add remaining blueberries and fold until combined.
  8. Spoon batter into lined loaf pan, smoothing out evenly.
  9. Bake for 50-65 minutes or until a skewer inserted into the middle comes out clean and the top springs back when lightly pressed.
  10. Remove and cool in pan for 15 minutes.
  11. Turn out onto a wire rack and allow to cool completely.
  12. Lemon Icing
  13. In a mixing bowl, add icing sugar and lemon juice.
  14. Mix with a spoon until smooth and icing sugar has dissolved.
  15. Add an extra one tablespoon of icing sugar for a thicker icing.
  16. Once loaf has completely cooled, pour over lemon icing. Spread to an even layer.
  17. If desired, top loaf with fresh blueberries.
  18. Serve and enjoy!


Store in an airtight container, in the pantry, for 3-4 days.