Vegan Lemon & Blackberry Loaf Cake
This lemon and blackberry loaf cake combines two great flavours and keeps summer going that little bit longer! There's something fulfilling about baking with something you've picked yourself... and blackberries are one fruit that we've all picked, right? I just love it. There's no shortage of fruity flavours in this loaf cake, with the blackberries, lemon pieces and the jam in the topping. The cake isn't too sweet and the lemon pieces are actually a little sour, which is a great surprise against the sweet jam.
This loaf cake is light and fluffy, not too sweet and has a hit of sour every now and then from the lemon. The yoghurt and jam topping adds a slight sweetness in contrast, but doesn't distract too much from the cake itself. With only two bowls, a loaf tin, whisk and spatular needed, this loaf cake requires no fancy equipment... and what's better? It can be easily cut, perfect for a grab and go snack!
Do I need the lemon chunks?
I would, as the cake isn't lemon flavoured, it's vanilla. So the lemon flavour comes from the lemon pieces. These pieces can be a little sour, so if you'd rather the lemon flavour without the sourness, you can always replace the vanilla extract with lemon extract.
Why are the blackberries and lemon pieces rolled in flour?
The flour stops the blackberries and lemon pieces from sinking straight to the bottom of the loaf cake as it bakes in the oven. It doesn't affect the actual fruit as they bake... they will still lose a little juice but will hold their flavour.
What yoghurt should I use?
I use a greek style yoghurt, but you can use a plain yoghurt or natural yoghurt if you'd prefer. As long as it's not flavoured, like vanilla, whichever you go for will work.
Can I flavour the loaf cake?
The sponge is the classic flavour of vanilla (flavoured with vanilla extract) and both the blackberries and lemon pieces carry a strong, natural flavour. That being said, if you would like a stronger lemon flavour consistently in every bite, then you could replace the vanilla extract with lemon extract... 1 tsp should be plenty.
Do I need any fancy equipment?
Nope not at all! All you need is two bowls and a loaf tin (I use a 5 x 9 inch loaf tin). These can be made easily by hand - there's no need for a mixer as the butter and sugar isn't creamed together - the butter is melted first and then whisked with the sugar and other wet ingredients. I use an ice cream scoop to transfer the cake batter to the lined loaf tin, then a spatula to gently spread it around the tin evenly.
How do I store this loaf cake?
This loaf cake can be stored in an airtight container for up to a week. It would be best to store this in the fridge in the container, as it has fresh blackberries and lemons in the sponge which should be refrigerated, as well as the cream cheese and jam. But as long as the container is airtight, it shouldn't affect the texture of the sponge at all.
What goes into this lemon & blackberry loaf cake?
Dairy-Free Butter - baking block butter works best, for taste and texture in baking, so I'd stick with that.
Dairy-Free Yoghurt - I prefer to use a greek style yoghurt, but a plain or natural yoghurt will be great too.
Dairy-Free Milk - any dairy-free milk will work well... I usually go for oat milk.
Vanilla Extract - this boosts the other flavours in loaf cake.
Lemon Juice - a little lemon juice will curdle the milk, which will help bind the cake batter together.
Caster Sugar - the sugar provides the sweetness to the loaf cake.
Plain Flour - this makes up the base of the cake and gives it the texture.
Baking Powder, Bicarbonate Soda & Salt - these will help the loaf cake to rise as its baking.
Blackberries - it's not a lemon and blackberry loaf cake without the blackberries! These are hidden within the cake.
Lemon - we need lemon! There are chunks of lemon hidden in the cake, just like the blackberries.
Granulated Sugar - a little sugar sprinkled on the top of the cake will help it to brown in the oven.
Dairy-Free Cream Cheese - this is for a little extra flavour and decoration on top of the cake.
Blackberry Jam - this mixes with the cream cheese, for a boost of extra flavour and colour.
This lemon and blackberry loaf cake combines two great flavours and keeps summer going that little bit longer! There's something fulfilling about baking with something you've picked yourself... and blackberries are one fruit that we've all picked, right? I just love it. There's no shortage of fruity flavours in this loaf cake, with the blackberries, lemon pieces and the jam in the topping. The cake isn't too sweet and the lemon pieces are actually a little sour, which is a great surprise against the sweet jam.
This loaf cake is light and fluffy, not too sweet and has a hit of sour every now and then from the lemon. The yoghurt and jam topping adds a slight sweetness in contrast, but doesn't distract too much from the cake itself. With only two bowls, a loaf tin, whisk and spatular needed, this loaf cake requires no fancy equipment... and what's better? It can be easily cut, perfect for a grab and go snack!
Lemon & Blackberry Loaf Cake
Total Time : 55 - 60 minutes
Preparation Time : 10 minutes
Baking Time : 45 - 50 minutes
Servings : 12 slices
Ingredients
– For the Loaf Cake –
150g Dairy-Free Yoghurt, flavourless
60g Dairy-Free Butter, melted
100ml Dairy-Free Milk
1 tsp Vanilla Extract
1 tbsp Lemon Juice
150g Caster Sugar
250g Plain Flour
1 tsp Baking Powder
2 tsp Bicarbonate Soda
Pinch Salt
100g Blackberries (+1 tbsp Flour)
1 Lemon, cut into smaller pieces
A Pinch of Granulated Sugar to Sprinkle on Top
– For the Topping –
100g Cream Cheese
20g Blackberry Jam
Lemons
Blackberries
Method
– For the Loaf Cake –
Preheat the oven to 160C fan and line your 5 x 9 inch loaf tin with parchment paper.
Chop a lemon into smaller segments, removing the rind and place in a bowl with the blackberries. Toss them in 1 tbsp flour, ensuring they're all coated as much as possible.
In another bowl, add the yoghurt, milk, melted butter, vanilla extract, lemon juice, sugar and whisk until they're all combined and smooth.
Then add in the flour, baking powder, bicarbonate soda and salt. Whisk these into the wet mixture, until it forms a thick batter.
When it's formed a batter, gently fold in your lemon pieces and blackberries, until they're as evenly distributed as possible.
Using a spoon (or an ice cream scoop like I prefer to!) transfer your cake batter into your lined loaf tin and gently with a spoon or spatula, spread it to the sides (and flatten the top to make it even).
Sprinkle some sugar onto the top and pop it in the oven. Bake for 45 - 50 minutes, until a skewer comes out clean.
Once baked, leave it in the tin to cool for 5 minutes, then transfer it to a rack to cool fully (removing the parchment paper).
– For the Topping –
Once the loaf cake is fully cooled, we can decorate it! Pop the dairy-free cream cheese in a bowl and add a dollop of jam. Swirl them together, so they're not mixed, but you can see the jam in the yoghurt.
Spread the cream cheese and jam mixture onto the top of your loaf cake and top with lemons and blackberries... then slice and enjoy!
• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes •
