Ingredients
Lemon blueberry loaf cake
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200g caster sugar
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Zest from 2 lemons
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Juice of 2 lemons
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120ml oil (vegetable or neutral oil)
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2 medium eggs
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120g sour cream
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1 tsp vanilla extract
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200g plain flour (all-purpose)
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2 tsp baking powder
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1/4 tsp salt
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190g blueberries (fresh or frozen)
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100g salted butter
Icing drizzle
- 120g icing/powdered sugar
- 2-3tbsp lemon juice
Instructions
Lemon blueberry loaf cake
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Preheat your oven to 180c fan. Grease a loaf pan with softened butter. Line it with parchment paper, letting it hang over the long sides to create a sling for easy removal.
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In a large mixing bowl, rub the lemon zest into the caster sugar with your fingertips until the mixture smells fragrant and citrusy.
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Add the oil, vanilla, and melted butter to the bowl. Whisk until combined.
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Add the eggs, lemon juice and sour cream. mix until combined.
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Add the flour, salt and baking powder in a bowl, sift into the wet ingredients. and gently fold it into the batter until just combined. Leave 2 tbsp of the gflour to coat the blueberries.
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Coat the blueberries in the flour, then fold into the cake mix. Optional- leave a handful out.
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Pour half the the batter into your prepared pan, then sprinkle the remaining blueberries. Pour the remaining cake mix on top.
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Bake for 60 minutes, It’s done when a skewer inserted into the center comes out with just a few moist crumbs.
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Let the loaf cool in the pan for 20 minutes, then use the parchment sling to lift it out onto a wire rack.
- Once the loaf cake is cool, make the lemon drizzle. Mix the icing/powdered sugar and lemon juice together. If it is too runny add more lemon juice. Drizzle over the lemon blueberry loaf cake with a spoon.
