Blueberry, lemon & coconut loaf cake

I’ll admit. I have holiday blues, big time. I’ve had a few weeks off from blogging and life in general with an amazing couple of weeks spent in Jamaica with the family. New Years saw me return to my home town of Birmingham to spend it in good tradition with my best girlfriends (which involved a lot of excited conversations, good food, relentless dancing and minimal sleep) and finally, quality time with my extended family. It was a much anticipated and relaxed Christmas and New Years for me, but now my working life in London is back in full swing. And so is Not Without Cake. I have missed my kitchen!

While I was away enjoying home comforts, I did the age old thing of trying to set myself some realistic resolutions for 2015, many of which were around the whole staying organised, using my (very sophisticated) diary type of thing and continuing to travel the globe. I also said I wanted to get over my dislike of certain foods. I’m all for trying new things in a bid to stay healthy and cultured, but there some things I’ve never enjoyed. This recipe involves blueberries; one of the dreaded fruits I disliked. I researched a few recipes for a light blueberry based cake because I wanted to try something for the blog and with a few adaptations, I made this loaf cake. I have to say, I have done a 360 degree turn around and will definitely make this again.

With the lightest of textures, it’s jam packed with fresh blueberries, coconut and lemon zest which is a dreamy combo. I also added soya yogurt for extra lightness to cut the rich fruitiness and it produced the most wonderful bake. If you don’t like blueberries on their own, try this recipe and you might just be converted too.

Serves 8 | Prep: 10 minutes | Cooking: 40 minutes

For the cake:

  • 2 large eggs
  • 100g soft light brown sugar
  • 150g softened butter
  • 200g self raising flour
  • 1/2 tsp baking powder
  • 200g fresh blueberries
  • 50g sweetened desiccated coconut
  • 1 whole lemon
  • 1 cup soya yogurt or plain Greek yogurt

Step one:  Pre-heat the oven to 180 degrees. Greese and line a 20 cm loaf tin with baking paper.

Step two: In a mixer or bowl, beat the eggs and sugar until combined. Melt the butter for 60 seconds in the microwave or on the hob until there are no lumps. Add this to the eggs and sugar.

Step three: Gradually add the flour and baking powder to the batter until completely smooth.

Step four: Add the washed blueberries whole, along with the coconut and zest of one lemon. The juice is optional but I omit the juice because the yogurt will cut the sweetness.

Step five: Lastly, spoon in the yogurt and combine evenly, without crushing the blueberries. The batter should be smooth and thick enough to cover the back of the spoon.

Step six: Bake for approx 40 minutes or until the top is browned and a knife runs clean from the cake. Leave to cool for 15-20 minutes before eating.

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