Blueberry mojito loaf cake

    1 hour 50 min

    I love mojitos and had some blueberries to use up. Since I was in a baking mood rather than a cocktail mood, I created a way to use those flavours in a loaf cake. We loved it! You can use any type of flours or sugars in the mixture as well as flavourings to suite your taste. We loved the blueberries and lime together, but lemon is also good.

    1 person made this

    Serves: 16 

    • 250g plain flour
    • 100g wholemeal flour
    • 1 teaspoon salt
    • 20g baking powder
    • 2 eggs
    • 145g caster sugar
    • 145g natural unrefined cane sugar
    • 120ml grapeseed oil
    • 240ml single cream
    • 1 1/2 teaspoons rum flavoured extract
    • 1 teaspoon vanilla extract
    • 1 lime, zested
    • 1 tablespoon finely minced fresh spearmint
    • 300g fresh blueberries
    • 1 tablespoon demerara sugar

    Prep:20min  ›  Cook:30min  ›  Extra time:1hr cooling  ›  Ready in:1hr50min 

    1. Preheat an oven to 180 C / Gas 4. Grease and flour 2 1 lb loaf tins. Whisk together the flour, salt and baking powder in a mixing bowl; set aside.
    2. Beat the eggs, sugars, grapeseed oil, cream, rum extract, vanilla extract, lime zest and spearmint with an electric mixer in a large bowl until smooth. Stir in the flour mixture until just moistened, then fold in the blueberries; pour into the prepared loaf tins. Sprinkle the tops evenly with the demerara sugar.
    3. Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 30 minutes. Cool in the tins for 10 minutes before removing to cool completely on a wire rack.

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