blueberry lemon loaf

It's blueberry season in Sydney so blueberries have been plentiful and inexpensive. Each week I buy a punnet aiming to bake with them but end up eating the punnet instead. Last weekend I bought 2 punnets and used one to make this cake.

I used an old favourite lemon butter cake recipe and gently folded through most of the blueberries. I studded the top with the remaining blueberries an idea I pinched from an Ottolenghi recipe.

If you want to make sure the blueberries don't sink to the bottom of the cake, you can lightly dust them in flour before folding them into the batter.

The icing on the cake is just that - a drizzle of lemony glace icing.

Here's the recipe for you, which makes a small loaf cake. If you'd like to make a large loaf cake or a 23 cm cake, then double all the ingredients and the baking time will be unchanged. For all my recipes I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional gas oven not fan forced, so you may need to reduce your oven temperature by 20°C. 

Blueberry and lemon cake 
125 grams unsalted butter 
125 grams caster sugar 
1 lemon, rind grated and juiced 
2 eggs 
¾ cup self-raising flour 
¼ tsp baking powder 
¼ cup almond meal 
¼ cup buttermilk/milk or yoghurt 
125 g punnet blueberries 

⅓ cup sifted icing sugar 
1 tsp melted butter 
½ lemon, juiced 

Preheat the oven to 190°C/375°F conventional oven. Grease a small loaf tin and line the base and sides with baking paper. 

To make the cake, cream the butter, sugar and lemon rind in a bowl until light and fluffy. Add the eggs and mix until combined well. Sift the flour and the baking powder together then mix through the almond meal. Add the flour mixture alternately with the milk and sufficient lemon juice to make a soft batter. Gently stir in ¾ of the blueberries reserving the rest. Spoon the batter into the greased and lined tin. 

Bake the cake in the pre-heated oven for 15 minutes, then press the remaining blueberries onto the top of the cake. Bake a further 45 minutes or until the cake tests cooked when a skewer is inserted into it. Cool the cake in the tin for about 15 minutes before turning out to cool on a wire rack. When cool drizzle with the icing. 

In a small bowl combine the icing sugar with the melted butter and sufficient lemon juice to make a thick icing. Drizzle over the cake, then let icing set before serving.

I'd forgotten how delicious a simple butter cake tastes. I must make this one again soon.

See you all again soon with some more baking from my kitchen.

Bye for now,


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