Blueberry Loaf Cake

Start your day off right with a cup of coffee and a slice of this blueberry loaf cake. This outrageously delicious treat is made with lemon, honey and yoghurt and topped with a finger-licking mascarpone frosting. Super easy to make and even easier to love and eat. You’ll be coming back for more!

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Ingredients for making a blueberry loaf cake

This blueberry loaf cake uses simple, everyday ingredients that you probably already have in your fridge and cupboard. And we all love an easy to whip cake, right? You could even swap or change some of the ingredients: you can use raspberries or blackberries, take out the walnuts or swap them with pecans, cashews or pistachios. 

For the Loaf:

• All-Purpose Flour
• Granulated Sugar
• Honey
• Greek Yoghurt
• Sunflower Oil
• Eggs
• Lemon 
• Fresh Blueberries
• Walnuts
• Baking Powder
• Salt
• Butter (to grease the loaf tin)

For the Mascarpone Frosting:

• Heavy Cream (Double Cream)
• Mascarpone
• Sugar

Tips for the making best blueberry loaf cake

1. Sift the flour: When making cakes it’s important to sift your flour. It will contribute to a lighter cake consistency without any lumps. 
2. Do not overmix: Gently fold the dry ingredients and mix with a rubber spatula only until all the floury parts have disappeared. If you overmix the batter the result will be a dense cake.
3. How to add the blueberries & walnuts: Mix in the blueberries and walnuts together with the last batch of flour and coat them well. Then add them to the rest of the batter and fold gently to incorporate them. This step is important as it will avoid them to sink at the bottom of the loaf pan.
4. Frosting: Coat the loaf cake when serving and once the cake is completely cooled down. Add the whole amount of frosting only if you are serving it all at once! If you will be serving just a few slices at a time, then plate each slice with a spoonful of frosting and add some extra blueberries, walnuts and a drizzle of honey.

Blueberry Loaf Cake

Yield: 10 servings

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Start your day off right with a cup of coffee and a slice of this blueberry loaf cake. This outrageously delicious treat is made with lemon, honey and yoghurt and topped with a finger-licking mascarpone frosting.

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Ingredients

For the Loaf

• 225 g all-purpose flour (sifted) + a little bit extra to coat the loaf cake pan
• 110 g granulated sugar
• 90 g honey + an extra drizzle for serving (optional)
• 190 g greek yoghurt
• 80 ml sunflower oil (or other vegetable oil)
• 2 eggs
• 250 g fresh blueberries (200 g for the loaf and 50 g to decorate)
• 60 g roasted walnuts, roughly chopped (50 g for the loaf cake and 10 g to decorate)
• 2 teaspoons baking powder
• 1 teaspoon kosher salt (or a pinch of normal salt)
• soft butter to coat the loaf pan
• lemon (zest from 1/2 lemon & 1 tablespoon lemon juice)

Mascarpone Frosting

• 180 g double cream (heavy cream), cold from the fridge
• 170 g mascarpone, cold from the fridge
• 75 g caster sugar

Instructions

Make the Blueberry Loaf Cake

1. Preheat the oven to 180 °C. Prepare your loaf tin (21 cm x 11 cm) by greasing it with softened butter and sprinkling a thin layer of flour. Eliminate any excess flour by tapping the tin gently over the sink.
2. To a bowl, add all the dry ingredients: flour, baking powder and salt. Whisk to combine.
3. In a separate. large bowl, pour in the honey, yoghurt, oil, eggs, sugar, lemon zest and juice. Whisk until well combined.
4. Using a rubber spatula, gradually incorporate the dry ingredients using small batches. To the last batch of flour add the raspberries and walnuts, coat them well then combine with the rest of the mixture.
5. Transfer the batter to the loaf tin and smooth the top with the rubber spatula.
6. Bake for 60 minutes, until the cake, has a golden brown colour.
7. Allow the cake to cool completely before removing it from the pan and topping it with the frosting.

Prepare the frosting

1. In the bowl of a stand mixer add the mascarpone, sugar and heavy cream. Mix on low speed until combined then increase the speed to medium and beat until you obtain a thick consistency (about 40 - 45 seconds).
2. Once the cake has cooled completely, spoon over the frosting and cover the top of the loaf using the back of a spoon.
3. Top it up with the remaining fresh berries, a scattering of roughly chopped walnuts and an extra drizzle of honey.

Notes

TIPS

• You can make the mascarpone frosting the day before and store it in the fridge in an airtight container until ready to use.
• If you're not serving the whole cake at once I would advise you to scoop the mascarpone cream and add it to individual servings rather than covering the full cake with frosting.
• You can add this type of frosting to cakes and pies, or even serve it with fresh fruit as is.