So I had baked a cake last week but fancied a little more! Not too rich just purely a delightful treat to go with a nice cup of afternoon tea. What better than lemon and blueberries to pick you up with sweet and sour notes running through.
A very quick loaf cake to bake without any fuss but with ultimate flavour! Tasted also a little like a Madeira cake but with a lemony hint!
My little one supervised the whole process today and helped grease and line the tin! Which I think made it even sweeter and more special! His response was when he first had a mouthful, “Mummy this cake is yummy!”, so it must be! As 3 year olds especially mine don’t lie! Lol 😉
Hope you enjoy it as much as we did! Much love and light D x
INGREDIENTS
150g blueberries
175g self raising flour
Pinch of salt
160g granulated sugar
125g unsalted butter softened
2 large eggs
Zest of 1 lemon
½ tsp lemon extract
5 tbsp milk
METHOD
• Preheat oven to 180°c/350°f and line and grease a loaf tin
• Cream the butter and sugar together in a large mixing bowl or food processor, until it looks a little like grainy melted vanilla ice cream
• Beat in the eggs and combine well. Add the lemon zest and extract, stir well
• Throw in the salt, fold in the flour and pour in the milk. Mix gently
• Spread out half of the batter in the tin, scatter the blueberries (dusted with a little flour) over it and then cover with the rest of the batter
• Place in the oven and bake for 40-45 minutes or until a skewer comes out clean
• Let it cool in the tin and then dust with icing sugar
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