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.
- 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
- 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.
- 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.
- In a large mixing bowl, sift flour and baking powder. Add sugar and coconut, whisk to combine well.
- 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.
- 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.
- Add half the blueberries, gently fold until just combined. Add remaining blueberries and fold until combined.
- Spoon batter into lined loaf pan, smoothing out evenly.
- Bake for 50-65 minutes or until a skewer inserted into the middle comes out clean and the top springs back when lightly pressed.
- Remove and cool in pan for 15 minutes.
- Turn out onto a wire rack and allow to cool completely.
- Lemon Icing
- In a mixing bowl, add icing sugar and lemon juice.
- Mix with a spoon until smooth and icing sugar has dissolved.
- Add an extra one tablespoon of icing sugar for a thicker icing.
- Once loaf has completely cooled, pour over lemon icing. Spread to an even layer.
- If desired, top loaf with fresh blueberries.
- Serve and enjoy!
Store in an airtight container, in the pantry, for 3-4 days.