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LEMON AND BLUEBERRY DRIZZLE LOAF

Ingredients

FOR THE CAKE

  • 170 g Self-Raising Flour (plus extra to coat the blueberries)
  • 170 g Caster Sugar
  • 1 tsp Baking Powder
  • 170 g Softened Butter
  • 3 Eggs
  • 150 g Fresh Blueberries
  • Zest of 2 Lemons
  • 1/2 tsp Vanilla Extract

FOR THE ICING

  • 65 g Icing Sugar
  • 2 tbsp Fresh Lemon Juice

Instructions

FOR THE CAKE

  • Pre-heat your oven to 180 degrees
  • In a large bowl, cream the butter and sugar together until fluffy
  • Add the eggs, flour, baking powder, vanilla essence and lemon zest. Mix until smooth
  • Coat your blueberries in around 2 tbsp of flour (this will ensure they don't all sink to the bottom of your cake whilst cooking). Then, fold them into your batter
  • Pour your mixture into a loaf tin and bake for 35-45 minutes. Insert a skewer into your cake - if it comes out clean, you're done!

FOR THE ICING

  • Mix together your sugar and juice until smooth
  • Once your cake has cooled, use a spoon to drizzle your icing on top
  • Serve and enjoy!