LEMON & BLUEBERRY LOAF
My penchant for lemon cake has driven me to develop many variations of the teatime classic over the years; lemon and chocolate for winter, lemon and blackberry for autumn, and good old lemon drizzle in spring, but for summertime, it’s got to be lemon and blueberry.
Cutting that first slice, you’re hit with the joyous scent of lemon and the pleasing sight of blueberry splatters, marbled throughout the sponge.
If you wish to make a slightly more grown up version, a splash of limoncello in the icing would certainly be a delicious improvement.
190g plain flour
200g caster sugar
75g unsalted butter, softened 125ml milk
100g blueberries, chopped 2 eggs
1tsp baking powder 3 tablespoons lemon juice 2 tablespoons lemon zest
50g icing sugar
2-3 tablespoons lemon juice 1 sprig of fresh mint
Extra blueberries and lemon slices
Preheat the oven to 180C/160C (fan)/gas mark 4. Line a 20cm x 10cm loaf tin with baking paper. Alternatively, grease the tin with a little butter and coat with a dusting of flour.
Whisk together the butter, sugar, lemon juice and eggs in a large jug. In a separate bowl, combine the flour and baking powder. Stir in the egg mixture and the milk a little at a time, whisking well between additions.
Fold in the lemon zest and chopped blueberries. Pour the batter into the prepared cake tin and bake in the oven for 60-75 minutes, or until a skewer inserted into the centre of the cake comes out clean. When the cake is fully cool, whisk together the icing sugar and lemon juice to create a smooth, glossy icing. Pour the icing over the top of the cake, allowing it to drip down the sides. Top with fresh blueberries, slices of lemon, and a few mint leaves. Enjoy within two days.