- 150 g unsalted butter, at room temperature
- 180 g Philadelphia Original
- 300 g caster sugar
- 4 large free-range eggs
- 1 tsp vanilla essence
- 300 g self raising flour
- 1/2 tsp salt
- 100 g blueberries tossed in flour
Blueberry and Philly Loaf Cake
Blueberry and Philly Loaf Cake
100 min
Try out our Blueberry Philly Loaf for a sweet treat. The addition of Philadelphia Original is perfect for this cake as it creates the fluffiest sponge texture.
A recipe developed exclusively for Philadelphia Professional by Jessica Ayling.
Serves - 12
Ingredients
Philly Frosting
- 50 g soft olive oil
- 100 g icing sugar
- 50 g Philadelphia Original
Method
1. Pre-heat the oven to 175 °C. Line a loaf tin (240 x 140 x 80 mm) with unsalted butter and self-raising flour to prevent the loaf cake from sticking.
2. With an electric whisk, beat the butter and Philadelphia together until smooth.
3. Whisk in the caster sugar, this should take approximately 5 minutes to ensure the batter becomes light and fluffy.
4. Slowly whisk in the eggs, one at a time, and then whisk in the vanilla essence.
5. On a lower setting, gently whisk in sieved self-raising flour and salt until just combined.
6. Gently mix in the blueberries using a spoon – top tip – lightly toss the blueberries in self-raising flour to prevent the fruit from sinking.
7. Place the batter into the loaf tin and tap on the work surface to settle the batter and remove any air bubbles.
8. Place in the pre-heated oven on the middle shelf for 70 to 90 minutes. Check the loaf cake is baked by placing a knife in the centre of the cake and it should come out clean. If the loaf begins to brown too much through cooking cover with tin foil.
9. Once baked, remove the loaf cake from the oven and allow to cool in the tin for 15 minutes, then cool thoroughly by removing the loaf cake from the tin and cooling on a wire rack completely.
10. To make the frosting, whip the soft butter with the icing sugar until pale. Then fold in the Philadelphia and mix to combine. Spread evenly over the cake and allow to set, approximately 15 minutes, then serve.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
