Summer time is well and truly here and I hope you are outside enjoying great fresh food as often as possible. Our garden is full of amazing delicious berries at the moment; Alpine strawberries, tayberries, red currants and lovely plump blueberries. This months recipe combines two wonderful flavours that really work together; lemon and blueberry are the perfect combo as the sweetness of the berries and the sharpness of the lemon just work. I have added some oats on the top of the cake for a little texture. This cake will make a great addition to any afternoon tea or just for the family on a picnic.Happy baking!
Blueberry and Lemon Loaf Cake
200g of softened butter
200g golden castor sugar
1 ripe banana
200g self raising flour
3 medium eggs
2 tsp of vanilla
200g of fresh or frozen blueberries
100g of oats
50g of icing sugar
- Pre heat the oven to 160c Line a 2lb loaf tin with balking parchment paper or select a good quality non stick loaf tin
- Place the butter and sugar into a large mixing bowl and mix together using an electric mixer until the mixture turns a lighter colour, the mixture should thicken up as well.
- Slice the banana up and add to the mixture, then add the eggs one at a time making sure you mix each egg in well before adding the next one.
- Add the lemon zest and sieve in the flour.
- Finally fold in the blueberries before slowly mixing together and pouring into the loaf tin.
- Mix together the oats and the juice of one lemon, then scatter over the top of the cake mixture evenly
- Bake in the pre heated oven for 1 hour, then place a metal skewer into the centre to see if it is cooked, if the skewer comes out clean its baked, if there is some cake batter residue then return the cake to the oven and bake for a further 10 minutes at 150c.
- When the cake has cooled for about 20 minutes, mix together the lemon juice and icing sugar before drizzling over the cake.
If you don’t have blueberries try blackcurrant, raspberries or red currants. Don’t use strawberries as they go a bit slimy in the cake mix.