Blueberry loaf cake
Serves: 10
Prep time: 20 minsTotal time: 
Recipe photograph by Toby Scott
Blueberry loaf cake
Recipe by Holly Jade
'Jam-packed with blueberries, my simple vegan loaf makes a lighter teatime treat, served with extra dairy-free yogurt on the side,' says baker Holly
Serves: 10
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
251Kcal
Fat
8gr
Saturates
1gr
Carbs
41gr
Sugars
20gr
Fibre
1gr
Protein
3gr
Salt
0.6gr
Holly Jade
Holly Jade runs a successful vegan food blog. Her debut cookbook, The Little Book of Vegan Bakes (Ebury Press, £20), was released in 2022
See more of Holly Jade’s recipes
Holly Jade
Holly Jade runs a successful vegan food blog. Her debut cookbook, The Little Book of Vegan Bakes (Ebury Press, £20), was released in 2022
See more of Holly Jade’s recipes
Ingredients
- 270g self-raising flour, plus an extra 1 tbsp (see our tip to make it gluten-free!)
- 1 tsp baking powder
- ½ tsp fine sea salt
- 150g caster sugar
- 60g dairy-free vanilla or plain yogurt, plus extra to serve
- 100ml sunflower oil
- 125g fresh blueberries
For the compote
- 80g fresh or frozen blueberries
- 30g caster sugar
- ½ tbsp cornflour
- 1 tbsp lemon juice
Step by step
Get ahead
Store the undecorated loaf in an airtight container for 3 days, or freeze. The compote will keep for 2 days in the fridge.
- Preheat the oven to 200°C, fan 180°C, gas 6 and line a 900g loaf tin (about 9 x 20cm base measurement).
- In a large bowl, combine 270g flour, the baking powder, salt and sugar.
- In a separate bowl, whisk together the yogurt and oil with 170ml of cold water until combined.
- Pour the wet mixture into the dry and mix with a spatula until combined. Place 100g of the blueberries in a small bowl, add 1 tablespoon of water first then stir in 1 tablespoon of flour to coat – this helps to prevent the blueberries from sinking to the bottom of the loaf when baked. Fold them into the cake mixture, then spoon the batter into the prepared tin. Scatter the remaining 25g blueberries over the top.
- Bake for 45-50 minutes or until golden in colour, springy to the touch and a skewer comes out clean. Place the loaf on a cooling rack and allow to cool completely before decorating.
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For the compote, place the blueberries in a medium saucepan and sprinkle over the sugar, cornflour and lemon juice. Bring to a simmer over a medium heat, stirring regularly to prevent the mixture from sticking and burning. Once it has thickened up, remove from the heat and allow to cool before using. Spoon over the cooled loaf and serve slices with dairy-free vanilla or plain yogurt.Make it gluten-freeUse gluten-free flour, and add ½ tsp xanthan gum to the dry ingredients.
