Lemon Blueberry Crumb Loaf

By • July 18, 2015 2 Comments

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Author Notes: Adapted from Ina Garten´s Lemon Blueberry Crumb Cake, this is a favourite at home when fresh blueberries are in seasonbonheurcuisine


Makes 1 loaf

For the loaf

  • 1/2 cup unsalted butter, soft
  • 3/4 cup sugar
  • 2 large eggs
  • 1 lemon, juice and zest
  • 1 teaspoon lemon oil (optional)
  • 2 cups self raising flour, sifted
  • 1/2 cup plain yoghurt
  • 3/4 cup fresh blueberries

For the crumble

  • 1/2 cup plain flour
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 ounces unsalted butter, melted and at room temperature
  1. For the crumble: mix the plain flour, granulated sugar and ground cinnamon in a bowl. Add the melted butter at room temperature. Stir with the help of a fork until the crumble is formed. Refrigerate
  2. In a bowl beat the butter and sugar until creamy. Beat in the eggs one at a time and add the lemon zest and lemon juice until incorporated. Add the lemon oil (if your lemon is not flavourful enough)
  3. In a separate bowl sift the self raising flour. Add to the batter and mix. Incorporate the plain yoghurt and fold into the batter
  4. Grease and line a 4" x 10" inch, 2 1/2 " tall loaf tin and pour the batter. Garnish the top with the fresh blueberries and sprinkle the cinnamon crumble on top
  5. Preheat the oven to 170 º C / 340 º F and bake for 1 hour or until golden brown. Allow to cool for 10 minutes and unmold

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