Blueberry and White Chocolate Loaf with Lemon Drizzle recipe


Now this was my first attempt of a fruity loaf so I was a tad apprehensive before I started this recipe. But as a novice on this, I have to say it is the easiest recipe I have ever used. Perfect for a beginner! The resulting loaf is fruity, moist and sweet with a lovely unexpected tang from the lemon drizzle. It’s so good my Dad even recommends it and he NEVER recommends my baking (usually too sweet for him)! Give it a go and enjoy.


1 lemon– juice and zest
200g caster sugar
75g butter– melted
2 eggs
200g plain flour
1 teaspoon baking powder
1/2 teaspoon salt
125ml buttermilk
75g blueberries– fresh or frozen
75g white chocolate chips
1 heaped tablespoon icing sugar


DSC_23331- Preheat oven to 180°C and grease and line one 9×5 loaf pan with grease-proof paper.

DSC_23412- Zest the lemon, then squeeze the juice from it. (You should have approximately 4 Tablespoons of juice, which will be divided.) Set zest and juice aside.

DSC_2344 3- In large mixer bowl, beat together the sugar, melted butter, 3 Tablespoons of the lemon juice, lemon zest and the eggs.

DSC_2365 4- In smaller bowl, sift together the flour, baking powder and salt. Add half to the egg mixture and beat to combine.

DSC_2362 5- Add the buttermilk, combine and then add the rest of the flour mixture. Beat until smooth.

DSC_2368 6- Fold in white chocolate & blueberries. (YUM!)

DSC_2370 7- Pour batter into prepared pan and bake for 60 minutes or until a toothpick inserted in the center comes out clean.
8- Cool for 20 minutes in the pan, then gently turn out onto a platter or baking rack.
9- While warm, combine the remaining lemon juice with enough icing sugar to create a semi-thin glaze.

DSC_2389 10- Pour evenly over the bread. Try not to dive in just yet, it will be hard but wait for the glaze to set then dig in!



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