Blueberry Cake/Loaf
Recipe supplied by: April Boehm
Ingredients
- 1 1/2 cups of plain flour
- 1 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter, softened.
- 1 cup of white sugar
- 2 large eggs
- 2 tablespoons of lemon zest (from 2 lemons)
- 1/2 cup of milk
- 1 1/2 cups of fresh or frozen blue berries
- Lemon Glaze
- 1/4 cup of fresh lemon juice
- 1/4 cup of sugar
Method
- Preheat oven to 350F / 175C
- And greased 9x5 inch loaf tin
- In mixing bowl, whisk together flour, baking powder and salt, set aside.
- In seperate bowl cream together softened butter and sugar until light and fluffy.
- Add eggs one at a time beating well after each addition, stir in lemon zest
- Gradually add dry ingredients to wet ingredients, alternating with the milk.
- Begin and end with the dry ingredients, mix until just combined.
- Gently fold in blueberries, being careful not to over mix and avoid breaking blue berries.
- Poor batter into the prepared loaf tin, and spread out evenly.
- Bake in preheated oven for 50-60 minutes or until a tooth pick inserted into the centre comes out clean.
- While loaf is baking, prepare lemon glaze in a small saucepan, heat the lemon juice and sugar over low heat until sugar has completely dissolved, remove from heat and set aside.
- When the loaf is done, remove from oven and allow to cool in pan, than place on cooling rack.
- While loaf is still warm, drizzle the lemon glaze over the top allowing to soak into loaf.
Cooking Tips & Tricks
To serve
 |
Allow the lemon blueberry loaf to cool completely before slicing and serving. |
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- Recipe Uploaded: 19.01.2024
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