I had the best birthday. I got so many nice things to be glad for, I came over all Pollyanna-like. First off I ate out 5 times in 4 days. How’s that for decadence? From boiled eggs and soldiers for breakfast to a Thai Saturday night blow out, I loved it all. It was almost like in my pre baby days when money was abundant and eating out felt like a daily right. How spoilt.
And the gifts! Oh the gifts! Beautiful maternity clothes, pretty cake tins, sewing bits and bobs, a very sharp better than champagne knife, a deer stalker hat, a snood (is that a word still) for my ever cold neck, 90s dance hit CDs, biscuits, chocolates, things to add to the bath. Oh it really was amazing.
And I realised I have turned a corner, for this was my first non alcohol spiked birthday – my first pregnant birthday. (Have very cleverly planned babies around missing my birthday and the festive season – hell, yes, I’m a selfish planner.) I am growing up; I don’t need alcohol to have a good time.
This cake could certainly add to a good time though. Lemon and blueberries are a perfect match. If you don’t have blueberries simply use some dried fruit or bake it without, slice it and slather in a berry type jam. Tastes excellent washed down with piping hot tea.
One year ago: Love cupcakes and White chocolate, lemon and macadamia cake and Roasted celeriac, carrot and parsnip soupand My lightest Yorkshire puddings
Two years ago: Bake me not chocolate cake and Jelly and ice-cream meringue roulade and Good flapjack and Banana, butterscotch and fig traybake
Three years ago: Treasure hunt ice-cream and Rhubarb and ginger chutney and Carrot cake
Lemon & blueberry loaf
- 180g caster sugar
- 180g soft butter/margarine
- 180g self raising flour
- 1 tsp baking powder
- 3 large eggs, room temperature
- Zest of 1 lemon
- 100g fresh blueberries
- Juice of 1 lemon
- 85g icing sugar
Preheat the oven to 180C/gas mark 4 and grease and line a 2lb loaf tin (this is the regular sized one found in most shops – if you use a bigger one then reduce the baking time as the cake will be flatter and therefore bake more quickly, if your loaf tin is slightly smaller the cake may take a little longer as the cake will be taller and thus the heat takes longer to get to the centre – use the browning of the top and the skewer coming out clean as the best guide to a cake being done).
Beat together the caster sugar, butter, flour, baking powder, eggs and lemon zest for about 4 minutes in the Kitchen Aid using the flat beater at medium speed or 5 – 6 minutes using a hand held mixer. It may take a little longer if beating by hand with a wooden spoon – you’re looking for a light and creamy mixture that is lighter in colour than when you started and looks a little like whipped double cream. Fold the blueberries through the mixture with a metal spoon then transfer to the tin. Level the top and bake for 45 – 55 minutes until the top is golden brown and the cake is well risen. A skewer will be clean when poked into the centre.
Leave to cool on a wire rack, whilst still in the tin. Once cool make the icing using the lemon juice and icing sugar, beaten until smooth. Pour over the top of the cake – it will seep down the sides as this is a runny, transparent icing. You can make it thicker if you like by adding more icing sugar. Slice and eat!
P.S. I was a little over zealous in my folding, hence the blueberries sank to the bottom. Oh well, this is life. Still tasted delicious.
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A trick that can sometimes help with the sinking blueberries is to toss them in flour before adding them. (Using the same flour included in the recipie so not to add to the recipies ingredient ratios.) Happy baking folks. I hope this trick works for this recipie, I’m trying it my self as we speak… Just popped it in the oven. I will comment my findings! ???? :)
I’ve just come across this lovely recipe – delicious – my blueberries sank too!
Fab! Hope you enjoyed it. x
Congratulations and belated happy birthday. I love lemon and bluebery in bakes x
Thanks Deena – and me too! x
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