Blueberry Lemon Loaf Cake and Ms Cupcake

So here’s my first attempt at a Ms Cupcake recipe, which happens to be the Blueberry Lemon loaf cake rather than a cupcake! That might be cheating but I skimmed through the Naughtiest Vegan Cakes in Town cookbook, picked out a few appealing recipes that I kinda had ingredients for and got stuck in.

Ms Cupcake - Blueberry & Lemon Loaf

As I said in the Ms Cupcake review I do like the layout of the book, as all the instructions are on one page, which is a great help. Nothing worse than spreading the gunk off a load of sticky fingers throughout a new cookbook when you needn’t. And this was nothing like that.

I loved moist lemon cake as a kid so the thought of that with blueberry added, tempting…

Choosing my first Ms Cupcake cake recipe – why blueberry lemon loaf…

I decided on this recipe because I don’t have a cupcake tray nor cupcake holder cases and a layer cake seemed like far too much trouble. So a loaf seemed like the way to go and I have always loved lemon cake since childhood.

I had to leave out the vanilla as the local shop was out and I altered the flour from self raising to half and half quinoa and buckwheat with some extra baking powder thrown in. I also left out the glaze as there seemed like enough sweet stuff in the cake itself. I also used coconut sugar instead of caster sugar, as that seemed more up my health conscious alley.

So the amended recipe was as follows

Blueberry Lemon Loaf Cake

1 cup each of quinoa and buckwheat flour + 4 tsp baking powder
3/4 cup of coconut sugar
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
3/4 cup hemp milk
1/2 cup coconut oil, melted
1 organic lemon – juice and zest
1 cup blueberries

Ms Cupcake suggests that once you’ve added the wet ingredients to the dry you don’t hang about and get the mix in the oven pronto, so I had the oven pre-heated at 180C/350F/Gas 4 and the loaf tin greased.

Easy peasy prep, mix the dry ingredients then the wet til combined and fold in the blueberries. Pour this lot into the loaf tin and shove it in the oven for 30-35 minutes. Remove and cool it on a wire rack.

The blueberry lemon loaf cake is delicious. We ate it over three days, because you have to make sure it doesn’t go stale. The blueberries are little flavour explosions on top of the lush lemon. SUCCESS! Thanks Ms Cupcake, that’s one nil to the good guys :)

Blueberry Lemon Loaf Cake sliced

If you want to read the full review of the Ms Cupcake cookbook click through, or you could just try this recipe, let me know what you think? You can get Ms Cupcake: The Naughtiest Vegan Cakes in Town from Amazon with a 37% discount! Bargain.

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Blueberry Lemon Loaf Cake
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