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Sun has been shining bright and I wanted to get the best out of the weather and get kids doing Easter egg hunt. Eggs have been hidden but some were stolen by me to decorate this beautiful loaf cake. Blueberry and banana go very well bringing the tartness and sweetness together. This is a great comfort food and something I wanted to try for ages so took advantage of the Easter break.


  • 1, 1/2 cup blueberries, dusted with flour(to avoid sinking at the bottom)
  • 1, 1/4 cup flour
  • 1 tsp cinnamon
  • 1/2 cup sugar
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 cup buttermilk (1/2 cup milk + 2 tsp vinegar)
  • 2 ripe bananas
  • 1/2 cup oil
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract


  • 150ml heavy cream
  • 1/4 cup blueberry purée (I have sieved through to remove the skin)
  • 2 tbsp icing sugar

Servings 7-8 slices


  • Preheat the oven to 180C & line a baking tin.
  • Combine dry and wet ingredients separately.
  • Fold in wet to dry ingredients & mix well.
  • Add in blueberries, transfer mixture to the baking tin and bake for an hour or until a skewer inserted in the middle comes out clean. Let the cake cool down.
  • Frosting-Beat the heavy cream & icing sugar with an electric whisk until soft peaks form, fold in blueberry purée & beat for a few more minutes. Apply this frosting over the cake once completely cool.
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