Blueberry and Pecan Loaf

  By Gareth  ,

March 2, 2016

Mary Berry's Blueberry and Pecan recipe can be can easily be made dairy free by using soy milk instead of lactofree milk, and vegetable oil baking blocks instead of lactofree butter. I used Lactofree Milk and Lactofree Butter. You’ll be lucky if this loaf lasts a day without being eaten. Its a very moist lovely cake.

  • Prep: 20 mins
  • Cook: 1 hr 5 mins


1Cream together your butter and sugar until it is a light coloured paste. Then mix in your eggs one by one. Add in your teaspoon of vanilla and mix again

2In another bowl mix your baking powder, flour and salt. I usually use a whisk for this step just to give it a quick mix. Fold half of the flour mix into the creamed sugar, then add half your milk and fold in the other half of the flour mix.

3Add in the remaining milk and mix again. Be careful not to overmix it at this point.Now mix in your pecans and blueberries so they are spread evenly througout the cake.

4Pour into your loaf tin and put in the oven for around 60 minutes at 170c.

5It should be a little brown on top and a skewer should come out of it clean when mixed.


1Now for the glaze mix your icing sugar, maple syrup and milk (yes it does go together, sounds weird but its nice.) Pour your glaze on once the cake has cooked a little.



180 g Unsalted Butter (lactose free or vegetable oil block)

180 g Caster Sugar

3 Eggs (Medium)

1-2 tsp Vanilla Extract

180 g Plain Flour

1/4 tsp Salt

1 tsp Baking Powder

25 ml Whole Milk (Lactofree/Soy etc)

150 g Blueberries

50 g Peacans (Chopped)


3 tbsp Maple Syrup

1 tsp Milk (Lactofree/Soy etc)

2 tbsp Icing Sugar


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