YOUR RECIPE FOR CONVECTION COOKING!

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Lemon Blueberry Loaf Cake

Convection or Convection Bake Mode

The bright flavors of this delightful lemon blueberry tea loaf are enhanced with the addition of lemon curd and lightened with a little Greek yogurt. This cake is easy to prepare and even easier to eat.

This cake bakes at a low temperature of 320 F for approx. 1 hour to 1 hour 10 mins and can be baked in either the Convection or Convection Bake mode.

Lemon Blueberry Loaf Cake baked in the convection-mode

PREPARATION

Heat the oven in the Convection or Convection Bake mode 320 F/160 C.

Lightly oil a 9 x 5” loaf pan and line the bottom with parchment paper.

Cream the butter and sugar until pale and fluffy, approximately 5 minutes.

Whisk in the eggs one by one on low speed until well incorporated, then stir in the yogurt.

Fold in the flour, baking powder and salt and mix with a light hand, then gently stir in the lemon juice and zest.

Fold in the lightly floured blueberries then spoon half the batter into the prepared baking pan.

Drop half of the lemon curd in dollops over the batter swirling them lightly into the batter. Scatter half of the blueberries over the batter and spoon the remaining batter into the pan.

Drop the remaining lemon curd in dollops into the batter and scatter the remaining blueberries over the top, pressing them lightly into the batter.

Bake the cake on rack position 2 counting up from the bottom of the oven for an hour or hour and 10 minutes until the tester comes out clean. Cool the cake for 10 - 15 minutes, then transfer to a cooling rack.

This cake is delicious served warm with creme fraiche and a small dollop of lemon curd. It can be stored in an airtight container for 3 - 4 days once it is completely cooled.