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lemon and blueberry loaf cake on a purple plate.
cookingwithmykids

Lemon and blueberry loaf

This lemon and blueberry loaf is deliciously light and moist. The zingy lemon goes perfectly with the blueberries to make a great, summery, tea-time treat.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 10
Course: Afternoon tea, Dessert
Cuisine: British
Calories: 332
Ingredients Equipment Method

Ingredients
  

  • 225 g (1 cup) self raising flour*
  • 175 g (¾ cup) butter
  • 175 g (¾ cup) caster sugar
  • 1 tsp baking powder
  • 2 eggs
  • zest of 1 lemon
  • 4 tbsp milk
  • 150 g (1 cup) blueberries
For the lemon glaze
  • Juice of 1 lemon
  • 100 g (1 cup) approx icing/confectioners sugar

Equipment

  • Digital scales
  • Freestanding mixer
  • Hand held mixer
  • Mixing bowl
  • Measuring cups
  • Lemon juicer
  • Lemon zester
  • Spatula
  • 2 lb loaf tin
  • Wire rack
  • Cake storage

Method
 

Preheat your oven to 160C /140C Fan / 320F and grease a 2lb loaf tin then line with baking or greaseproof paper.
    Add the cake ingredients to a mixing bowl
    1. Measure all the cake ingredients out (except the blueberries) and add them to a mixing bowl or free-standing mixer
      Mix them all together with the k-paddle of your mixer or hand held mixer until the batter is nice and smooth.
    Add the blueberries
    1. Weigh the blueberries and mix them into one tablespoon of flour to coat them. Add them to your bowl, then use a spatula or wooden spoons to mix it all together until they are well distributed.
    Bake the lemon blueberry loaf
    1. Pour the batter into your prepared loaf tin then smooth it down with a spatula.
    2. Bake the loaf in the oven for 1 hour – 1 hour 15 minutes. It's ready when it's risen, turned golden and a cocktail stick or skewer inserted into the middle comes out clean.
    3. Remove it from the oven and leave it to cool in the tin.
    Decorate the lemon blueberry loaf
    1. Juice the lemon. Add the icing sugar and mix to together until you have a nice runny glaze. We used about 100g of icing/confectioners sugar but you might need a little more/less depending on how much juice you got from your lemon.
    2. Drizzle the icing over the top of your loaf.