The Snowdrops are out here at The Snowdrop Bakery


Well I know it’s been a while since my last post, so Merry Christmas, Happy New Year and Kung Hei Fat Choi my friends….

I’ve not fallen off the face of the earth, it’s just been a manic one with Christmas, birthdays and family life…but 2012 is starting off well!

I’ll be popping some recipes up over the next few weeks, along with some shots of the birthday cakes I’ve been making….so stick with me everyone ūüôā


Blueberry & Lemon Loaf

This has to be one of the easiest, tastiest and most well received loaves/cakes I have ever made.

It’s a great cake to bake if you’ve got family or friends coming over….and there are two main reasons for that….Firstly it obviously tastes fantastic…. it’s moist, tangy and filled with pockets of juicy, jammy blueberries and secondly the aroma it sends through the house is amazing….They’ll want a slice of it straight from the loaf tin.

It also travels well….I recently took one camping and it looked and tasted just as impressive on a tin plate, as it did at home.

So now down to the important stuff….the recipe

Blueberry and Lemon Loaf Recipe:

(Makes 1 loaf)

195 grams Plain Flour

1 teaspoon baking powder

1/4 teaspoon salt

85 grams unsalted butter, room temperature

150 grams granulated white sugar

2 large eggs

1/2 teaspoon pure vanilla extract

1 tablespoon grated lemon zest (outer yellow skin of the lemon)

120 ml milk

200 grams fresh blueberries

Lemon Glaze:

50 grams granulated white sugar

2 tablespoons fresh lemon juice


Pre-heat oven to 180 degrees C (160 degrees C for Fan Assisted ovens) and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf Tin (9 x 5 x 3 inch) (23 x 13 x 8 cm).

In a separate bowl, whisk together the flour, baking powder and salt – This just puts some air and lightness back into the flour (feel free to sieve it, if you want to)

In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute).

Add the sugar and continue to beat until light and fluffy.

Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

Beat in the vanilla extract and lemon zest.

With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined.

Now gently fold in the blueberries.

Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the loaf is golden brown and a toothpick inserted in the center comes out clean.

Meanwhile, in a small saucepan, bring the 50 grams of sugar and the 2 tablespoons of lemon juice to a boil, stirring until the sugar dissolves. If you have extra zest left over, I like to add it to the syrup. It gives a bit of texture to the top of the loaf.

When the loaf is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. Before serving give a light dusting of icing sugar, just to make it look even more pretty.

This bread is best served on the day it is made…if it even makes it past cooling down that is….you’ll be surprised how quickly it get devoured.

Now sit down, have a cup of tea and enjoy watching their faces as they tuck into it (maybe treat yourself to a slice as well)