Lemon Poppyseed Loaf with Blueberry Jam
A zesty marble lemon cake with blueberry jam topped with whipped coconut cream, fresh blueberries and thyme.
Servings: 8 people
Ingredients
- 1 Packet of Superfood Bakery Lemon Poppy Loaf mix
- 150 ml Dairy free milk - I used soya
- 65g Vegetable spread
- 3 Lemons
Blueberry Jam
- 250g Frozen Blueberries
- 2 tbsp Maple Syrup
- 1 tbsp Chia Seeds
Topping
- 100g Fresh Blueberries
- 200ml Can of Coconut Cream Refrigerate this overnight
- 2 tbsp Icing Sugar
- A few sprigs of thyme
Instructions
- Start by making your blueberry jam, gently heat the frozen blueberries in a saucepan with the maple syrup, and leave the lid on the pan. Leave this for around 10 minutes on a medium heat stirring here and there.
- Once the blueberries have softened you can roughly crush them with a fork then stir in the chia seeds. Heat for a further 10 minutes. Then take the pan off the heat and set aside for it to firm up to a jam-like consistency.
- Preheat the oven to 170C and line a loaf tin with baking parchment.
- Grate the zest and squeeze the juice of two lemons, then in a large bowl stir together the juice, zest, dairy-free milk and vegetable spread. Stir in your lemon & poppy mix until well combined.
- Pour a layer of the batter into your tin followed by a layer of blueberry jam, repeat this for another layer of blueberry jam and batter. You can marble the layers with a skewer swirling the jam and batter together a few times.
- Place in the middle of your preheated over for 45-60 minutes. I cooked mine for a further 15 minutes at 180C because the cake has more moisture with the jam. It should be golden brown on the top and a skewer should come out clean.
- Remove the cake from the oven and leave to cool for ten minutes on a wire rack in the tin before carefully removing the cake from the tin for the remaining cooling time.
- Meanwhile you can prepare your coconut topping, whisk together the coconut cream and icing sugar with an electric whisk until you have soft peaks. Grate the zest of your third lemon and pick the leaves off the thyme sprigs.
- Once your cake is completely cool you can decorate it. Spread over the coconut cream - around three tablespoons would be enough. Any leftover you can use to serve with your cake later. Scatter over your blueberries, lemon zest and thyme leaves. Enjoy!