This week, Lucy is sharing a breakfast food revelation which she thinks you’re going to love.
Breakfast and I have never been very good friends. In the old, youthful days I skipped it all together, since then with age and appetite, breakfast could often last all morning and well into lunch. Even now I am unsure what is my best breakfast option. I always fancy 3 slices of toast, thick butter and Marmite but that’s not always the best idea. Most days I eat porridge with a banana and then feel full and pious for the rest of the day, but that never seems like much of a treat. Fry ups are reserved for hungover weekends only, so that leads me to my latest Pinterest discovery – cake for breakfast. And in particular this Raspberry Breakfast Loaf.
Some days when I am busy baking for Lucy Loves, cake or cake mixture is inadvertently my breakfast but I have never thought about intentionally eating it first thing. But this Raspberry Breakfast Loaf is a sort of huge muffin so seems to be a viable breakfast food. And it contains fruit and yoghurt so surely that means it’s healthy? It doesn’t have heaps of sugar or fat, so I am officially appointing this as legit breakfast fodder. You don’t have to only eat it first thing, however, it’s so soft, light and filled with fruit you could eat it at any time of the day and not feel any remorse. Have it buttered or even with a nice thick layer of cream cheese. Just don’t feel bad, cake for breakfast is now feasible. This brilliant recipe is based on one from the Two Peas and Their Pod, with huge thanks to them for the revelation.
You can vary your fruit choices in this Raspberry Breakfast Loaf, don’t feel you have to stick to mine. I have allowed the hairy fruits into my breakfast bread, but if you prefer strawberries or blueberries, these would also be so tasty. This bread is portable too, tuck a slice in your bag and take to work, or just take the whole lovely thing on a picnic, sharing with those you love, if you absolutely have to.
This recipe will feature on Lucy Loves later this week.
Raspberry Breakfast Loaf Recipe
Makes 1 loaf, serving around 8 to 10
You will need a 2lb/1 kilo loaf tin, well buttered or lined and a bowl and whisk or stand/hand mixer
- 250g plain flour, I used half white and half wholewheat flour
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 110g caster sugar
- 50g soft brown sugar
- 1 egg
- 125ml plain Greek yoghurt
- 125ml buttermilk
- 80ml vegetable oil or melted coconut oil
- 2 teaspoons vanilla extract
- 200g raspberries, tossed in a tablespoon of plain flour
- 2 tablespoons Demerara sugar, for sprinkling
- Soft butter to serve or cream cheese
Pre heat your oven to 150 degrees fan assisted and line or butter well your loaf tin.
In a large bowl, mix together the flour, bicarb and salt. Put to one side.
Take a medium sized bowl and add the caster and brown sugars, then whisk in the egg until the sugars are well blended. Pour in the buttermilk and Greek yoghurt and whisk. Whisk in the oil and finally the vanilla extract until you have a smooth mixture.
Pour the buttermilk mixture into the flour mixture and fold together until you have a soft batter. Coat your raspberries in a tablespoon of flour then, gently, fold these into the cake mix.
Spoon into your lined or buttered tin then level the top. Sprinkle with the Demerara sugar to form a sort of crust then place into your pre heated oven for 45 to 55 minutes. If the loaf is getting too brown, cover the top with foil.
Leave to cool completely before removing from the tin and serving in thick slices with butter or cream cheese or just unadorned.
The loaf will keep for 2 to 3 days, well wrapped, in an airtight tin.