[recipe servings=”8″ difficulty=”Fairly Easy” ]
[recipe-ingredients]
- 200g/7oz unsalted butter, softened
- 200g/7oz granulated sugar
- 4 large eggs
- Zest of 2 lemons
- Juice of 1 lemon
- 200g/7oz plain flour
- 2 teaspoons baking powder
- 100g/3.5oz ground almonds
- 150g/5oz fresh blueberries For the lemon syrup:
- Juice of 1 lemon
- 50g/2oz granulated sugar For the lemon glaze:
- 100g/3.5oz icing sugar
- Juice of 1/2 lemon
- Preheat your oven to 180C/160C fan/350F/gas mark 4. Grease and line a 1lb/450g loaf tin with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, until well combined.
- Add the lemon zest and lemon juice to the butter mixture and mix until incorporated.
- In a separate bowl, sift together the flour and baking powder. Stir in the ground almonds.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the fresh blueberries until evenly distributed throughout the batter.
- Pour the batter into the prepared tin and smooth the top with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the centre comes out clean.
- While the cake is baking, prepare the lemon syrup by heating the lemon juice and granulated sugar in a small saucepan over medium heat until the sugar has dissolved.
- Once the cake is cooked, remove it from the oven and poke holes all over the top with a toothpick.
- Pour the lemon syrup over the warm cake, allowing it to soak in.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, prepare the lemon glaze by mixing together the icing sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake.
- Slice and serve the lemon and blueberry cake. Enjoy!
