I was craving a lemon loaf the other day, but as I went into my fridge I was inspired when I saw a couple of 'spare' passion fruits (Koa LOVES passion fruit and I make him a passion fruit pureé every week!) and a punnet of blueberries that needed eating. To be honest, these are two of my FAVOURITE fruits so it did make me question why I haven't created a recipe using both ingredients before...

I wish I had! This loaf is possibly one of the BEST loaves I have ever made and I'm not exaggerating when I say I ate this within 2 days...whoops. It is so fresh tasting, full of zingy, zesty flavour and perfect as a delicious & indulgent treat. Koa loved it too (obviously...there's passion fruit in it!) and the ingredients are great for weaning babies so it's suitable for little ones.

It's refined sugar free, soy free and can be made dairy and gluten free too (with a few tweaks to the ingredients - I've mentioned these below).

If you're going to make one thing this week then make sure it's this slice! Honestly you won't regret it.

Zesty Blueberry Crumble Loaf 2



  • KCALS: 96
  • FAT: 1.1g
  • CARBS: 18g
  • PROTEIN: 2.8g


For the berries:

  • 150g Fresh Blueberries
  • 1tbsp Maple Syrup

For the Slice:

  • 200g Self-Raising Flour*
  • 2 Passion Fruits
  • Zest of 1 Lemon
  • Juice of 1/2 Lemon
  • 125g Plain Greek Yogurt**
  • 80ml Maple Syrup
  • 80ml Unsweetened Almond Milk
  • 1tsp Vanilla Extract
  • 1tsp Baking Powder*

For the crumble:

  • 60g Cornflakes*
  • 60g Pitted Dates
  • Juice of 1/2 Lemon
  • 50g Plain Greek Yogurt**
  • 2tbsp Unsweetened Almond Milk

* To make the slices gluten-free, just ensure these ingredients declare they are gluten-free.

** Can be made with a dairy-free yogurt alternative.

Zesty Blueberry Crumble Loaf 1


  1. Pre-heat your oven to 180 degrees celsius (160 degrees fan) and line a loaf tin with baking paper.
  2. Place the blueberries and maple syrup in a saucepan and gently cook over a low heat for 10-15 minutes until they are soft and any liquid has reduced. Take them off the heat and place to one side.
  3. Meanwhile, to make the loaf mix the passion fruits, lemon zest, lemon juice, maple syrup and almond milk together.
  4. Sift the self-raising flour into a large mixing bowl, add in the baking powder, vanilla extract and yogurt. Stir to combine until it creates a crumbly texture.
  5. Stir through the passion fruit mixture and mix thoroughly until combined.
  6. Pour this mix into the loaf tin.
  7. Spoon the blueberries over the top. Using the back of a spoon, drag it through the blueberries to create a ripple effect with the cake mix.
  8. Using a food processor, blend the cornflakes, dates, yogurt, lemon juice and milk until smooth and sprinkle this over the top of the loaf to create the crumble. Press down slightly using the back of a spoon to gently integrate it within the loaf (make sure to not press it into the middle of the loaf!).
  9. Cover the loaf with tin foil and bake for 20 minutes. Remove the foil and bake for a further 25-30 minutes until cooked through. Cut into 16 pieces and enjoy!

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