Lemon Drizzle Blueberry Loaf

You can also use lime juice and blackberries, or orange juice and strawberries or raspberries.

More than 1 hour

Makes 1 loaf

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Ingredients

  • 3 eggs 
  • ½ cup (125ml) canola oil  
  • ¼ cup (60ml) melted butter 
  • 1 cup (250ml) hot milk  
  • 1 box (500g) PnP vanilla cake mix  
  • 1 cup (250ml) blueberries  
  • Grated peel of 1 large lemon  
  • ½ cup (125ml) icing sugar  
  • 3 Tbsp (45ml) lemon juice 

 

Method

  1. Preheat oven to 180°C.  
  2. Grease and line a 27cm x 10cm loaf pan with baking paper.  
  3. Beat eggs, oil and butter together using a whisk or an electric mixer for 30 seconds.  
  4. Add hot milk and beat briefly until combined.  
  5. Pour over cake mix and gently stir in with a spatula to form a batter.  
  6. Fold in berries and lemon peel.  
  7. Pour into loaf pan and bake for 50–55 minutes. It’s ready when a skewer inserted into the centre of the loaf comes out clean. Remove from oven.  
  8. Cool for 10 minutes in the pan, then turn out onto a wire rack.  
  9. Mix icing sugar and lemon juice together. Once cake is cool, drizzle icing on top and serve. 

 

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