Denise says:

  • There are so many types and flavours of honey available so it can be difficult to know which is the best one for baking.
  • Although most honeys work well, I prefer to stick with… for baking. For this recipe, I am using Louisa’s citrus honey from Tuscany Italy. The delicate citrusy notes bring a floral, fruity and refreshing touch.
  • Preparation Time: 25 minutes
  • Cooking Time: 50 minutes
  • Makes; 1 loaf

Ingredients:

  • 225g plain flour
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 50g caster sugar
  • 1 tablespoon lemon zest
  • 170g honey
  • 170g non-dairy thick plain yoghurt / Alpro Greek Style Plain yoghurt
  • 50ml olive oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 120g fresh blueberries
  • Lemon glaze: 60g icing sugar and 2-3 tablespoons lemon juice
  • Topping: Lemon zest from 1 lemon
  • 6 blueberries

Method

  1. Preheat the oven to 180°C and line a 1kg loaf tin with baking parchment.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, place the sugar and lemon zest. Use your fingers to work the zest into the sugar until well combined. This helps the zest release its fragrant oils. Add the honey, yogurt, olive oil, eggs, and vanilla and whisk to combine.
  4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the blueberries. The batter will be thick.
  5. Pour the batter into the prepared loaf tin and use a spatula to smooth the top. Bake for 40 to 50 minutes, or until a toothpick inserted comes out clean.
  6. Let cool completely before removing from the tin.
  7. For the lemon glaze In a medium bowl, combine the icing sugar and 2 tablespoons of the lemon juice. Whisk to combine, adding more lemon juice as needed to create a smooth, pourable glaze.
  8. Drizzle over the cooled cake just before serving and sprinkle over the lemon zest and some blueberries.
Tagged in: Blueberries, dessert, Eggs, English, Honey, Jewish, lemon, Rosh Hashanah, Tea, Vanilla Extract, yoghurt