Lemon & Blueberry Loaf

Updated at: Thu, 17 Aug 2023 06:03:44 GMT

Step 1

Preheat the oven to 180C/gas mark 4 and grease and line a 2lb loaf tin (this is the regular sized one found in most shops – if you use a bigger one then reduce the baking time as the cake will be flatter and therefore bake more quickly, if your loaf tin is slightly smaller the cake may take a little longer as the cake will be taller and thus the heat takes longer to get to the centre – use the browning of the top and the skewer coming out clean as the best guide to a cake being done).

Step 2

Beat together the caster sugar, butter, flour, baking powder, eggs and lemon zest for about 4 minutes in the Kitchen Aid using the flat beater at medium speed or 5 – 6 minutes using a hand held mixer. It may take a little longer if beating by hand with a wooden spoon – you’re looking for a light and creamy mixture that is lighter in colour than when you started and looks a little like whipped double cream. Fold the blueberries through the mixture with a metal spoon then transfer to the tin. Level the top and bake for 45 – 55 minutes until the top is golden brown and the cake is well risen. A skewer will be clean when poked into the centre.

Step 3

Leave to cool on a wire rack, whilst still in the tin. Once cool make the icing using the lemon juice and icing sugar, beaten until smooth. Pour over the top of the cake – it will seep down the sides as this is a runny, transparent icing. You can make it thicker if you like by adding more icing sugar. Slice and eat!

Step 4

P.S. I was a little over zealous in my folding, hence the blueberries sank to the bottom. Oh well, this is life. Still tasted delicious.

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