Recipe | Lemon syrup & blueberry loaf

Recipe and words extracted from Mint Cakery by Michelle Morfett

I love that ‘loaf’ is just another name for cake, but it gets away with being an acceptable breakfast option. With all the icing and decoration, this one is a bit extra, but the shape is a nice change from a usual round cake.

Mint Cakery

Serves 8-10
Prep time 1 hour
Bake time 40 – 45 minutes


125g unsalted butter, softened 

250g icing sugar 

zest of 2 lemons 

2 eggs 

225g plain flour 

15g baking powder 

200ml milk 

150g frozen blueberries

Lemon Syrup 

juice of 2 lemons 

100g icing sugar

Icing & Garnishing

1 batch of cream cheese buttercream (see recipe below) 

1 batch of lemon curd (see recipe here

1 batch of meringue kisses (see recipe below)

freeze-dried blueberries 

fresh lemon slices 

edible flowers (optional)


Preheat your oven to 150°C fan bake. Line a loaf tin with baking paper and spray with oil.

Cream your softened butter, icing sugar and lemon zest in your stand mixer or with an electric beater. Once the mixture is light and fluffy, add all of the eggs at once, and beat until they are mixed in. Scrape down the sides of the bowl and give it another mix. 

Sift your flour and baking powder together, add this to the mixture and beat. Pour the milk in a slow, steady stream. Scrape down the sides of the bowl again and continue mixing until the batter has just come together.

Give the loaf tin a second oil spray. Pour the batter into the tin and scatter over the frozen blueberries. Bake for 40-45 minutes or until a skewer inserted into the middle of the loaf comes out clean. Remove from the oven and leave to cool in the tin for 30 minutes and then turn onto a wire rack to finish cooling down completely. 

To make the lemon syrup mix the lemon juice and icing sugar together until combined. Pour the syrup over the loaf and use a pastry brush to evenly disperse it. 

Fill a piping bag with cream cheese buttercream, then use a zig-zag motion with your wrist to pipe the icing on, moving from edge to edge. Do a second layer of icing on the top of the first so it is nice and thick.

Drizzle over the lemon curd and cover the loaf with the meringue kisses, freeze-dried blueberries and lemon slices. Add edible flowers if you wish.

Yes, this recipe is correct! No beating up egg whites and then adding the caster sugar slowly. We don’t do that! Just chuck them both in the mixer together from the very beginning.

Meringue kisses recipe | Mint Cakery

Recipe | Meringue Kisses


150g egg whites 

300g caster sugar


Preheat your oven to 90°C fan bake. Line a baking tray with baking paper. 

Add egg whites and caster sugar to the bowl of your stand mixer or using an electric hand beater. Beat until smooth and thick; it will take about 20 minutes.

Fill a piping bag with the meringue mixture and pipe kisses onto prepared tray. Bake for 75 minutes. Turn the oven off and leave them to cool in the oven overnight.

Store in an airtight container at room temperature for up to a month.

Bakers tip | You have to know your oven to make good meringues; as some ovens run hotter than others, you might have to test out making them a few times before you get them perfect. If they come out slightly brown, try again and drop the oven temperature another 10 degrees. You need to leave these overnight to cool and dry out, so make them a day before you need them.
Mint Cakery

Everyone’s favourite part is always the icing! So of course, you need a few fail proof recipes.

Recipe | Cream cheese buttercream


150g unsalted butter, softened 

300g icing sugar, sifted 

125g cream cheese


Cream your butter and icing sugar together in a stand mixer until it goes light and fluffy, scraping down the mixer bowl a couple of times. Alternatively, use a mixing bowl and electric beater. 

Add the cream cheese and beat until smooth. If you are making your icing in advance, just before you use it, beat the icing again on low speed to knock out any air bubbles that will have formed while it was sitting. 


More recipes by Mint Cakery:

Brown Butter and Caramelised White Chocolate Tray Bake

Lemon Curd

Mint Cakery

Recipe and words extracted from Mint Cakery by Michelle Morfett

Photography by Manja Wachsmuth, styling by Jo Bridgeford, published by Creatively Limited

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