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The March Bake Off Box came with an 8-hole Mini Loaf Cake Mould and a recipe for Mini Banana and Walnut Loaf Cakes. But now that I have this mould I was thinking: What other Mini Loaf Cakes could I make? So I came up with this Mini Lemon and Blueberry Loaf Cakes recipe!
These Lemon and Blueberry Loaf Cake are packed with lemon flavour (using lemon juice, zest and curd) as well as some fresh, juice blueberries! Perfect for a summer picnic! In fact, I made these Mini Lemon and Blueberry Loaf Cakes alongside my Cheese and Chive Scones for a Graduation picnic I had with my friends!
Mini Lemon and Blueberry Loaf Cakes – The Recipe
These Mini Lemon and Blueberry Loaf Cakes could not be easier to make! The recipe follows a simple all-in-one method and is then simply spooned into the mould and baked! I used the 8-hole Mini Loaf Mould from the March Bake Off Box, which you can also buy from their website (not sponsored! ;-)).
The blueberry juices that ooze into the mix make the cakes look really pretty, so all they need on top is a little bit of lemon water icing! I then decorated my cakes with more fresh blueberries and edible flowers.
The lemon flavour is introduced into these cakes in three different ways – the juice of 2 lemons is used in the cake mix and icing, the zest of both is added to the cake mix, and then I also added two large dollops of lemon curd to the cake batter, too! Adding lemon curd something I first tried when making these Lemon Cupcakes, and is also a trick the Bake Off Box Lemony Lemon Slices used! Make sure to use good-quality shop-bought lemon curd, or follow the recipe on my blog to make your own.
One final tip, when making cakes that include fresh fruit, coat them in a little flour before adding them to the cake mix. By dusting the blueberries with flour, it prevents them from sinking to the bottom of the cakes and ensures they stay evenly distributed throughout!
More Lemony Baking Recipes
I love lemon-flavoured cakes! Whether it’s cupcakes, a good-old Lemon Drizzle or even Lemon Meringue Pie, there’s just something special about lemon-flavoured bakes! That slight sourness/tartness that meets sweet – so good! Make sure to check out some of my favourite lemony baking recipes listed below:
- Lemon Drizzle Cake
- Homemade Lemon Curd | Baking Basics #9
- Lemon and Poppy Seed Bundt Cake
- Lemony Lemon Slices | Bake Off Box #3
- Lemon Yoghurt Cake
- No-Bake Lemon Cheesecake
- Mini Lemon Fairy Cakes | Baking with Kids
- Lemon Meringue Pie
- Pink Millionaire’s Shortbread with Lemon and Raspberry
- Madeira Cake | British Baking Classic
- Mini Lemon and Blueberry Loaf Cakes
Mini Lemon and Blueberry Loaf Cakes
Recipe
Ingredients:
FOR THE CAKES:
- 175g butter, softened
- 175g self-raising flour, plus a tbsp for the blueberries
- 1 tsp baking powder
- 3 large eggs
- 2 lemons, zest and juice (one for the cake and one for the icing)
- 2 tbsp lemon curd
- 200g fresh blueberries, washed and patted dry
FOR THE ICING
- 150g icing sugar
- Lemon juice
TO DECORATE
- Small handful of fresh blueberries, halved
- Gold sprinkles (or any other sprinkles of your choice)
- Edible flowers, optional (I bought mine from an online shop called Polly´s Petals)
YOU WILL ALSO NEED
- 8-hole Mini Loaf Cake mould (I used the one from the Bake Off Box)
Method:
- Preheat the oven to 180°C and lightly grease the 8-hole mini loaf cake form. Then place it onto a large baking tray.
- In a large mixing bowl, put all the ingredients apart from the blueberries in a large mixing bowl. Use a wooden spoon or electric hand whisk to beat together for 2-3 minutes until well combined.
- Toss the blueberries in a tablespoon of flour, then add to the cake mix and carefully fold in.
- Then distribute the cake mix evenly between the 8 mini loaf cake holes.
- Bake the Mini Lemon and Blueberry Loaf Cakes in the preheated oven for 20-25 minutes until well risen and a skewer inserted comes out clean.
- Place the cakes onto a wire rack and leave the cakes to cool completely before carefully removing them from the silicone mould.
- To make the icing, mix together the icing sugar with some lemon juice. Add the lemon juice gradually, a little at a time, until the icing is of a thick but spreadable consistency.
- Spread the icing over the mini loaf cakes and decorate with some halved fresh blueberries, sprinkles and some edible flowers.
