Thermobexta’s Brilliant Blueberry Lemon Loaf

Blueberry Lemon LoafI love lemon flavoured baked goods.  This one has a good balance of lemon, sweetness from the coconut sugar and bursts of blueberries, along with a slight saltiness.

1 lemon, zest and juice
100g coconut sugar
80g milk (coconut milk for dairy free)
60g butter (coconut oil for dairy free)
2 eggs
250g unbleached white spelt flour
3 tsp baking powder
1/2 tsp himalayan salt
120g blueberries, frozen (not defrosted) or fresh

1. Preheat oven to 180°C. Line a loaf tin with baking paper.

2. Use a peeler to remove the zest from the lemon. Place zest in mixer bowl, along with coconut sugar. Blitz for 20 seconds/speed 8/MC on. Scrape down sides of bowl.

3. Add lemon juice, milk, butter and eggs. Combine or 15 seconds/speed 4/MC on. Scrape down the sides of the bowl.

4. Add flour, baking powder and salt. Combine for 6 seconds/speed 3/MC on.  Scrape down sides of bowl.

5. Add blueberries and combine on reverse, for 10 seconds/speed 3/MC on.

6. Transfer batter to your prepared loaf tin. Place in oven and bake for 40 minutes, or until a skewer comes out clean.

7. Lift loaf out of the tin using the parchment paper, transfer to a cake rack and leave to cool completely.

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32 thoughts on “Thermobexta’s Brilliant Blueberry Lemon Loaf

  1. Wow I made this with my 3yo daughter this afternoon and let’s just say there’s not much left after her 5yo brother came home from school this is a keeper. Thanks

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  2. Gorgeous Bec. I added some lemon essential oil as my lemon wasn’t that juicy. I also only had coconut milk (leftover from caulisotto) and I used Rapadura sugar ☺
    Kids loved it.

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  3. Thanks for your creation! It was def better than the coconut loaf I made a few weeks ago and I got approved by quality control here too! – And he doesn’t even like lemon so that shows how yum it was. Actually it is way to delicious and I can’t stop eating it! My waist line is NOT thanking you lol

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  4. Been making this (as cupcakes) on a weekly basis ever since you posted the recipe. Hubby and I take them to work for morning tea every day. Keep thinking I’ll do something different but never get round to it as they’re so yummy. Thanks for the recipe and for all the other gorgeous recipes you put on here too👍

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  5. Not sure what I did wrong, but I made this yesterday and it turned out tasting very baking powdery, and pretty inedible. Only substituted the coconut sugar with rapadura which I didn’t think would make a difference (?) Shame, I was really looking forward to adding another spelt flour recipe to my collection!

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    1. I’m really sorry, your comment went into my spam folder for some reason! I think you should try this one again, it’s actually my favourite cake to make ever, I’m not sure what went wrong for you, but do assure you it’s a delicious piece of baking 🙂

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  6. Bec, This loaf really is divine!
    The yummiest thing I’ve had in weeks.
    Perfect balance of flavours and oh so easy to make. Thank you for sharing this recipe!

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  7. If you haven’t tried this recipe, you are seriously missing out!! This cooks beautifully as a loaf or in cupcakes.
    Just be warned, once you sample it you may not want to stop
    SCRUMPTIOUS!

    Liked by 1 person

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