Kirsteen’s Lemon & Blueberry Loaf
Brighten your day with a slice of zesty lemon and blueberry loaf – the perfect pick-me-up after a morning of fruit picking.
Ingredients
- 200 g Unsalted Butter Softened & extra for greasing
- 175 g Caster Sugar
- 3 Unwaxed Lemons Finely grated zest from 2 and juiced from 3
- 3 Free Range Eggs Lightly Beaten
- 200 g Plain Flour
- 2 1/2 tsp Baking Powder
- 50 g Ground Almonds
- Pinch Salt
- 2 tbsp Milk
- 150 g Craigies Blueberries
- 4 tbsp Granulated Sugar
Instructions
- Preheat the oven to 180C/160C Fan/Gas 4.
- Grease and line your loaf tin.
- Cream together the butter and sugar until pale, light and fluffy. Add the lemon zest. Gradually add the beaten eggs, mixing well between each addition.
- Sift the flour and baking powder into the bowl. Add the ground almonds, salt, milk and the juice from 1 lemon. Mix again until smooth and thoroughly combined.
- Spoon one third of the mixture into the prepared tin, level the surface and scatter with one third of the blueberries. Repeat this layering a further two times until all of the mixture and blueberries have been used up.
- Bake on the middle shelf of the oven for about 1 hour or until golden-brown and a skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin for 10 minutes.
- Mix the remaining lemon juice with the granulated sugar in a bowl. Spoon the lemondrizzle over the top of the cake and leave in the tin until completely cold.
Notes
Most ingredients can be found in our shop.
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