This is definitely a win-win goodie for any busy people like me! It’s easy, delicious and only take a small amount of time to make! The best about it, is that it will still taste like fresh even after you left it overnight or popped it into the fridge! It’s not too sweet, but has a great buttery texture, if you like bread loaf, or even to an extreme, banana bread, you’ll love this one! It’s a family-friendly dish too!
I came across with a lot of frozen blueberries that were on sales in the supermarket! How can I not stock up?? Yes, although they are not fresh, but it did not matter, at least it still taste good! 🙂
There has been a lot of ways in the net that shows how to make blueberry and lemon cheese loaf, but ever since I’ve been experimenting those recipes, I either find them too complicated, too many ingredients to buy or did not taste too soft, the texture that I was looking for. I would not say their ways are wrong, just not my preference. I’ve introduced cake flour in mine, just to make it a little more fluffier! This recipe is also far less complicated. So I hope you’ll enjoy this “refined” recipe of mine 🙂
- 110 grams of unsalted butter
- 150 gram of white sugar
- 110grams of cream cheese
- zest of two large lemon
- 1 tablespoon of lemon juice
- 70 grams of plain flour, sifted twice
- 50 grams of cake flour, sifted twice
- 1 teaspoon of baking powder
- 2 teaspoon of vanilla essence
- 2 eggs
- 200 grams of frozen blueberries, thawed
- Blueberry jam, to serve
- Preheat oven at 180°C/ 350°F.
- Brush the inside walls of the loaf pan with melted butter and place a large parchment paper with 2cm overhang on each side. Push the paper down so it sticks to the pan. Leave aside.
- Use a hand mixer, whisk sugar, cream cheese, butter and vanilla until a thick consistent texture.
- Add egg one at a time into the mixture and mix until well-incorporated. Continue with the second egg etc.
- Finally add in lemon zest and lemon juice, and fold to combine.
- In a separate bowl, sift and mix flour, baking powder until combined.
- Bit by bit, add wet mixture into the dry mixture and fold until nicely combined.
- Fold the berries in slowly just until incorporated.
- Pour batter into the prepared tin. Tap lightly on the working surface to remove bubbles.
- Bake for one hour or when a skewer comes out clean.
- Cool in the tin on a cooling rack until completely cool.
- Remove cake loaf from the pan, cut into slices and serve with blueberry jam.
- Using frozen berries will add some time to the baking, just check every little bit.
- Store left over in an air-tight container and pop it into the fridge, will last for 1 week. Place it in the oven at 120°C to serve warm.
- Pack slices in glad wrap and are best for afternoon tea too!
Lightly adapted from BBC GOOD FOOD.