I didn't get a chance to post this before I went on holiday at the start of September and the season has moved on so it isn't quite as relevant, but heck you can still get raspberries and blueberries in shops, even if they aren't local. This recipe is just too good to pass up.
Katie made her original cake with raspberries. The first three times I made it with raspberries too, then I moved on to blueberries and chocolate (not in the same cake). As expected the blueberries exploded beautifully, but the chocolate cake was too dense. If I was making the chocolate cake again, I would decrease the amount of flour, when adding cocoa. I have a notion to try it as a chocolate cake studded with raspberries.
Please trust me when I say, you must try this cake. It is so quick and easy to make, so light and fluffy and the variations are endless. You could bake it plain or add raspberries, strawberries, blueberries, blackberries, chocolate chips, raisins, orange juice & peel, cranberries..... You get the idea and everybody who tried it fell in love with it. I have been asked for the recipe several times.Katie used a 2 lb loaf tin, but as I got 2 loaf cakes out of this mixture, I can only assume my loaf tins are 1 lb tins. I have never been sure about this as I inherited the tins and use the same ones for all my loaf recipes. My rule of thumb being, if there is too much cake batter, the split it into 2 cake pans/tins.
225g/2 sticks/1 cup unsalted butter, softened
1 ¼ cups caster sugar
4 large eggs
zest of 2 limes
2 cups plain flour
2tsp baking powder
225g bluberries
1 tsp vanilla extract
1 tsp cinnamon
juice of 2 limes
¼ cup caster sugar
Preheat oven to 180C. Line one 2lb non-stick loaf tin or two 1lb tins with non-stick baking paper.
Put all of the ingredients, except the blueberries, into a large bowl and beat together with an electric hand whisk or mixer, until smooth and combined. Stir in blueberries by hand.
Pour the mixture into the prepared tin and smooth the top. Bake in the preheated oven for 50-60 minutes until a skewer comes out clean when inserted into the centre of the loaf.
While the loaf is cooling mix together the lime juice and caster sugar. Poke deep holes into the loaf using a baking skewer and spoon the mixture over the top of the cake. Leave to cool in the tin before turning out.
Slice and enjoy.
Remember to share!
Im loving the sound of the lime drizzle
ReplyDeleteOh, this looks yummy! I adore blueberries.
ReplyDeleteIt is lovely Beth, especially when is seeps into the cake. Mmmmmm :P
ReplyDeleteIt is particularly delicious Julia :)
Jacqueline, thanks for the entry. Cake looks very tempting. I can't resist sugar, so........
ReplyDeleteAnd thank you for mentioning about the event.
The loaf looks yummy ..I will try it. I'll have to research the "caster" sugar bit as it's not commonly sold here in Canada (I don't think!)
ReplyDeleteI may try it with Splenda instead for my diabetic husband to enjoy. I'll let you know how that goes!
Blueberries are an absolute favourite Jacqueiline. I will take your word for it that this is worth giving a go.
ReplyDeleteThat was quick Bangalore Baker! I am looking forward to seeing the round-up :)
ReplyDeleteIt shouldn't make any difference to the bake Marion, hope you both enjoy it :)
Definitely Val, it is lovely and two of my cousins have started making it too :)
blueberries make for some beautious bread, do they not? lovely loaf! and hey--happy anniversary! :)
ReplyDeleteThanks Grace :)
ReplyDeletedelicious cake
ReplyDeleteI love to have these type of versatile cakes in my repertoire.
ReplyDeleteLove those exploding blueberries!!
Looks gorgeous, Jacqueline. And I bet the lime drizzle really brightens it up! Lime and blueberry--a brilliant combination. :)
ReplyDeleteLooks gorgeous .. very tempting..
ReplyDeletehard to pass by a cake the is receiving such high praise!
ReplyDeleteglad I am not the only one to not have a clue about the size of loaf tins (and casserole dishes) when given in weight - I usually guess and like you I only have one size loaf tin
Mmmmmmmmm that is a good looking cake! Love the idea of the raspberries .... and the chocolate .... and the raspberry and chocolate lol
ReplyDeleteIt certainly is Akheela :)
ReplyDeleteMe too Brownieville Girl and exploding blueberries are always fab, as long as they are in a cake that is :)
The lime made the cake extra special Ricki and each bite of the cake tasted different. The lime flavour near the top was dominant, then the vanilla, then at the bottom the sweetness from the blueberries.
Thanks Amritha :)
You make me feel better about my lack off loaf pan knowledge Johanna :)
I know Chele, now I have thought of it I will have to give it a go :)
I love the close-up, Jacqueline, because it shows how light in texture your cake is.
ReplyDeleteWhat a super idea to use lime instead of lemon in the glaze...there really is a difference in flavor.
I'd love to try this with cranberries.
I can't take credit for the idea Barbara, it is all down to Katie :)
ReplyDeleteYum, love the colour and the lime drizzle. Quite fancying the idea of making this with blackberries - if there are any left!
ReplyDeleteWhat a lovely way to use up blueberries, the lime drizzle sounds wonderful!
ReplyDeleteBeautiful texture and a lovely cake.
ReplyDeleteMmmm, that looks wonderful!
ReplyDeleteMaria
x
Nice looking cake. Love the idea of combining blueberries with limes.
ReplyDeleteI'm a big fan of blueberry cakes - I love the way the colour oozes into the sponge. This cake is definitely calling to me!
ReplyDeleteThis blueberry loaf look absoluely yummy ! gloria
ReplyDeleteLime drizzle? Now that really does sound good. I love a loaf cake and so easy in cup measures too! Not sure how well I'd get on with the 'sharing' part of the instructions though!
ReplyDeleteOh this looks delicious! I want to try all the variations you mentioned, they all sound fab :)
ReplyDeleteWhat a perfect looking loaf!
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ReplyDeleteI love blueberries in any cake so this one's really calling to me
ReplyDeleteIt's a great one. I've made it over and over again. In fact, I made a variation of it today with blackberries.
DeleteHi, I've just discovered your blog. It looks great! I'll be giving this bluberry loaf a whizz tomorrow, but I'm a bit puzzled as to why you're using American cup measurements, as opposed to Imperial or metric, (with no equivalent), when you're live in Dundee?! Each to his own, but I have to confess, my heart sinks when I see 'cups' measurements. I know there are conversion charts, but it still 'bites' (no pun) into precious time cheking them out, when most of us just want to get on with it. Thanks.
ReplyDeleteI know! I went through a phase of using cups and finding it much easier. I still like using them, but now I have better scales I tend to use them. This is a wonderful cake. I make this one a lot. I'm sure you'll enjoy it.
DeleteThanks for speedy reply. Apologies for spelling errors, it had been a long day! I can see the advantage of using cups (like when the battery suddenly 'dies' in your digital scale!) and that's just one example! but all in all, I find using a scale simply so much more reliable than fumbling about with "is the top level" etc:). Interestingly enough, Stepanie George (Joy of Baking' .com) devoted an entire video to the subject, coming out strongly in favour of cups. Each to her own! Now, on with this loaf cake!
ReplyDeletePs. It was great to find a SCOTTISH vegetarian cookery blog. I've been a vegetarian twenty years or more, and whilst I try not to push my views on to others, I rarely receive the same courtesy back; which is odd, when you think they are the ones eating dead, rotting flesh, not us! As for Scotland, I fell in love with the Highlands several years ago and am seriously considering packing my bags and moving up there in the very near future. Hence the Caps! Cheers!
I always try to respond to emails and comments. It's the polite thing to do, if someone takes the time to get in touch. Well I think so anyway. I know you will enjoy the cake once you find the cup measures. Oh and most measuring jugs have cup measures on them too, so that helps.
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