“When you bake with fruit, you often get beautiful colours dotted throughout the bakes,” says baker Jane Dunn who has just released her debut cookbook, named after her hugely popular blog, Jane’s Patisserie. “Combining berry and citrus flavours is always delicious too… lemon and raspberry, blackberry and lemon, or as in this cake, blueberry and lime. I adore it.

“Baking with blueberries always brings out their flavour and creates a delicious texture, and when topped with a simple buttercream frosting it’s even better.”

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Blueberry lime loaf cake
(Ellis Parrinder/PA)
Blueberry lime loaf cake
Print Recipe
Nutrition Facts
Blueberry lime loaf cake
Amount Per Serving
Calories 525 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 17g106%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 135mg45%
Sodium 30mg1%
Potassium 91mg3%
Carbohydrates 65g22%
Fiber 2g8%
Sugar 48g53%
Protein 5g10%
Vitamin A 926IU19%
Vitamin C 9mg11%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Blueberry lime loaf cake

A slice of this with a cup of tea is the dream
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: British
Servings: 10 people
Calories: 525kcal
Author: Jane Dunn

Equipment

  • 900g/2lb loaf tin
  • Bowl

Ingredients

  • 200 grams unsalted butter
  • 200 grams caster sugar
  • 200 grams self-raising flour plus 1 tbsp for dusting
  • 4 eggs
  • 1 lemon zest
  • 200 grams fresh or frozen blueberries

Buttercream:

  • 125 grams unsalted butter at room temperature
  • 250 grams icing sugar
  • Juice of 1 lime

For the decoration:

  • 100 grams blueberries
  • Lime zest

Method

  • Preheat the oven to 180°C/160°C fan and grease and line a 900g loaf tin with parchment paper.
  • Put the butter and caster sugar into a bowl and beat until light and fluffy. Add the self-raising flour, eggs and lime zest to the bowl, and mix again until combined.
  • Put the tablespoon of plain flour into a bowl and add the blueberries, mixing until they are coated (this stops the blueberries all sinking to the bottom of the cake). Fold the blueberries through the cake mixture, then pour into the prepared tin and bake for 50–55 minutes, or until baked through. Remove the cake from the oven, and leave to cool fully in the tin while you make the buttercream.
  • Add the butter to a bowl and beat on its own for a few minutes to loosen and soften. Add the icing sugar and beat again until combined. Finally, add the lime juice and beat again.
  • Pipe or spread the buttercream onto the loaf cake, then sprinkle over the blueberries and lime zest.

Nutrition

Calories: 525kcal | Carbohydrates: 65g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 30mg | Potassium: 91mg | Fiber: 2g | Sugar: 48g | Vitamin A: 926IU | Vitamin C: 9mg | Calcium: 26mg | Iron: 1mg

Jane’s Patisserie by Jane Dunn is published by Ebury Press. Photography by Ellis Parrinder. 

Jane’s Patisserie: Deliciously customisable cakes, bakes and treats. THE NO.1 SUNDAY TIMES...
  • Amazon Kindle Edition
  • Dunn, Jane (Author)
  • English (Publication Language)

Last update on 2024-04-24 / Affiliate links / Images from Amazon Product Advertising API

 

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