Make this cake for a friend family as she is not feeling well. This is my first time making loaf cake without any decorations, just berries and lemon flavour. I nearly drop the loaf cake. I got distracted by my mom and grab the loaf pan without mittens. As you can see that there’s a big scratch and some small scratches. I know it’s the taste that count and I pour my heart into making it. Trust the family will enjoy it.

Google: “Blueberries can be eaten freshly picked or incorporated into a variety of recipes. They can also be purchased frozen. They have been shown to protect against heart disease and cancer, and can also help maintain bone strength, mental health, and healthful blood pressure. Blueberries contain iron, phosphorous, calcium, magnesium, manganese, zinc, and vitamin K. Each of these is a component of bone. Adequate intake of these minerals and vitamins contributes to building and maintaining bone structure and strength.”

Google: “Raspberries are enjoyable all year long, whether they’re fresh or frozen. But the gorgeous gems aren’t just delicious and versatile. They have an impressive nutritional profile that makes them one of the healthiest choices in the produce aisle. One 100-gram portion of raspberries provides 23 milligrams of vitamin C, according to the Department of Agriculture. That amount is approximately 30% of the minimum daily target for vitamin C for women, according to the National Institutes of Health. Vitamin C supports immunity and skin health and helps produce collagen.”

Google: “Lemons are high in vitamin C, fiber, and various beneficial plant compounds. These nutrients are responsible for several health benefits. In fact, lemons may support heart health, weight control, and digestive health.”

I am glad that I don’t have to throw it away and baking another batch. My loaf cake looks good though no decorations. Let’s bake with love and not get distracted!!!

Ingredients

125 g raspberries
113 g unsalted butter
50 g blueberries
2 eggs
2 c plain flour
1 c granulated sugar
1 1/2 c milk
1 Tbs lemon zest
2 Tbs lime juice
1 1/2 Tsp baking powder
1/4 Tsp bicrab soda
1/4 Tsp salt

Method

Preheat oven 180 degrees C. Grease and line loaf pan with baking paper on the length and width sides of loaf pan make sure leaving both ends extra longer for easy to remove: lift up the cooked cake. In a jug beat milk, zest and lime juice. Let sit for 10 minutes. (It will curdle; it’s ok).

Mix flour, baking powder, bicarb soda and salt together. Set aside. In a mixing bowl beat butter and sugar until light and fluffy about 5 minutes. Scrapping down the sides every time. Next add one at time beat well each addition.

Beat 1/3 flour mixture well then add half the milk mixture. Repeat with 1/3 flour mix well and then the remaining milk; mix well followed by the remaining flour mixture; remember scrape the sides of mixing bowl.

Add blueberries and raspberries to the batter, fold gently until evenly combined. Spoon batter into prepared loaf pan. Smooth the top. Gives a couples of knocks on the bench top. Bake 1 hour first, if skewer out with batter put batter back for 20 minutes; watch that top of cake not too brown. Cover with a cookie pan or foil. Now test with skewer, make sure no batter on skewer. The cake should be golden brown.

Switch off oven, leave the cake in the oven for 35 minutes with door close. Then remove from oven to rack, let it cool in pan for 15 minutes before lifting the cake to wire rack to cool completely. Transfer to a clean baking paper long enough to wrap the cake. Then use foil to wrap again. Then carry it with a bag to my friend’s home. Enjoy with coffee or tea.

Note: you glaze the loaf cake and garnish with more blueberries and raspberries. To glaze: 3/4 c icing sugar, 1/4 Tsp lemon zest and 1 1/2 Tbs lemon juice. You can use lime zest instead of lemon zest or you can use lemon juice instead of lime juice.

https://helenscchin.com/2023/06/03/berries-lemon-loaf-cake/

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