Description
I bake to feel better and this one here really did the trick. If you’re looking for something bright and soft, tangy and sweet, and tastes more like candy than cake this blueberry and lemon loaf is the answer.
Blueberry and Lemon Loaf
I bake to feel better and this one here really did the trick. If you’re looking for something bright and soft, tangy and sweet, and tastes more like candy than cake this blueberry and lemon loaf is the answer.
Ingredients
- 150 g unsalted butter, at room temperature, plus extra for greasing
- 190 g caster sugar
- 2 lemons: finely grate the zest to get 2 tsp, then juice to get 2 tbsp
- 1 tsp vanilla extract
- 3 large eggs, beaten
- 90 g self-raising flour, sifted ⅛ tsp salt
- 110 g ground almonds
- 200 g blueberries
- 70 g icing sugar
Instructions
- Preheat the oven to 180C fan (200C/gas 6). Grease and line a loaf tin 11cm x 21cm, and set aside.
- Place the butter, sugar, lemon zest, 1 tablespoon of lemon juice and vanilla in the bowl of a free-standing food mixer with the paddle attachment in place. Beat on a high speed for 3-4 minutes, until light, then lower the speed to medium. Add the eggs, in small additions, scraping down the sides of the bowl. The mix may split a little, but don't worry: it'll come back together. Add the flour, salt and almonds in three additions. Finally, fold in 150g of blueberries, by hand, and pour into the prepared loaf tin.
- Bake for 15 minutes, then sprinkle the remaining 50g of blueberries over the top of the cake. Return to the oven for another 15 minutes, until the cake is golden-brown but still uncooked. Cover loosely with tinfoil and continue to bake for 25-30 minutes, until risen and cooked. Test by inserting a knife into the middle: it's ready if it comes out clean. Remove from the oven and set aside, in its tin, to cool for 10 minutes, then remove the tin and place on a wire rack to cool completely.
- Meanwhile, make the icing. Put the remaining tablespoon of lemon juice into a bowl with the icing sugar and whisk until smooth. Pour over the cake and gently spread out: the blueberries on the top of the cake will bleed into the icing a little, but don't worry, this will add to the look.
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