Lemon and Blueberry Loaf Cake
A moist and tangy loaf cake bursting with fresh blueberries and lemon zest, perfect for a delightful treat.
Ingredients
Dough
- 280 grams Unsalted butter or margarine (room temperature)
- 280 grams Caster sugar
- 4 medium Eggs (room temperature)
- 300 grams Self-raising flour (plus extra for coating blueberries)
- 1 tablespoon Milk
- 1 lemon Lemon (zest and juice)
- 200 grams Fresh blueberries
- 1 lemon Lemon (juice only)
- 50 grams Caster sugar
- 0.5 lemon Lemon (juice only)
- 200 grams Icing sugar
- Pinch Salt
- 3 teaspoons Milk
Lemon zest
- to taste Edible flowers
Instructions
- Preheat oven to 180°C (350°F). Grease and flour a loaf pan.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon zest and juice.
- Fold in flour and milk until just combined. Gently fold in blueberries.
- Pour batter into prepared pan and bake for 50 minutes or until a skewer inserted comes out clean.
- Mix icing sugar with lemon juice and milk to make glaze. Drizzle over cooled cake and decorate with edible flowers.
Notes
For best results, use fresh blueberries and room temperature eggs.