[recipe servings=”8-10″ difficulty=”Medium” ]
[recipe-ingredients]
-
For the loaf:
- 175g / 6oz unsalted butter, softened
- 175g / 6oz caster sugar
- 3 medium eggs
- Zest of 2 lemons
- Juice of 1 lemon
- 200g / 7oz self-raising flour
- 1 tsp baking powder
- 150g / 5oz blueberries (fresh or frozen)
- 1 tbsp flour (for coating berries) For the lemon drizzle:
- Juice of ½ lemon
- J50g / 2oz caster sugar For the icing:
- 150g / 5oz icing sugar
- 2–3 tbsp lemon juice To finish (optional):
- Fresh blueberries
- Lemon slices
- Fresh mint or basil leaves
- Prepare the tin
Heat oven to 170C / 150C fan / 325F / gas mark 3. Line a 900g / 2lb loaf tin with baking paper. - Make the cake batter
Beat the butter and sugar together until pale and fluffy. Add the eggs one at a time, mixing well after each. Stir in the lemon zest and juice. - Fold in the dry ingredients
Sift together the flour and baking powder and gently fold into the mixture. - Add the blueberries
Toss the blueberries in the tablespoon of flour (this helps prevent sinking), then fold carefully through the batter. - Bake
Spoon into the tin, smooth the top and bake for 50–55 minutes, until golden and a skewer comes out clean. - Drizzle
While the cake is still warm, mix the lemon juice and caster sugar and spoon over the loaf. Leave to cool completely in the tin. - Ice the cake
Mix the icing sugar with enough lemon juice to make a thick but pourable icing. Drizzle over the cooled loaf. - Decorate & serve
Finish with fresh blueberries, lemon slices and a few small herb leaves if you like.
