Lemon & Blueberry Loaf Cake

A Lemon and blueberry loaf cake is something I have been wanting to make for a while! I wanted to make a cake where all the fruit didn't sink to the bottom as that would be a complete fail for me. I have had quite a few attempts at getting this recipe perfected and now I am happy as my fruit is evenly distributed!!!

I know I am really fussy but I work hard to get my recipes perfect and I know my perfect is a high bar to reach but I wouldn't want anything less.

This recipe is very easy to make as it’s all made in a bowl so no need to get the stand mixer out for this recipe!

You can use fresh or frozen blueberries in this recipe. It is such a classic combination and tastes amazing!

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To start pre-heat the oven to 190 degrees centigrade (170 degrees fan) then line a 2lb loaf tin.

Weigh all the flour, baking powder, caster sugar and lemon zest into a large bowl.

The add the egg, sour cream, oil, milk and vanilla extract.

With a hand whisk mix until smooth and there are no traces of flour.

Fold in the blueberries.

Then pour into the prepared loaf tin. The tin I use is available on Amazon

Bake for 45-50 minutes or until a skewer comes out cleanly.

In a small pan place the lemon juice and sugar and warm through until the sugar has dissolved.

Brush the syrup on top of the cake then leave to cool.

Lemon & Blueberry Loaf Cake

Sarah’s servings: 8-10

Sarah’s skill: Easy

Baking time: 45-50 minutes

Ingredients:

Cake

185g Plain flour

1 Tsp Baking powder

125g Caster sugar

Zest 1 Lemon

1 Large egg

65g Sour cream

115ml Sunflower/ Vegetable oil

75ml Milk

1tsp Vanilla extract

140g Fresh or frozen blueberries

Topping

Juice of 1 lemon

50g caster sugar

Method:

1. Pre-heat the oven to 190 degrees centigrade (170 degrees fan).

2. Line and grease a 2lb loaf tin.

3. Weigh all the dry ingredients into a large bowl then all all the wet ingredients and with a hand whisk mix until smooth.

4. Fold in the blueberries and pour into the prepared loaf tin.

5. Bake for 45-50 minutes or until a skewer comes out cleanly.

6. In a small pan place the lemon juice and sugar and warm through until the sugar has dissolved.

7. Brush the syrup on top of the cake then leave to cool.

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Sarah’s extra slice…..

The tin I used is a Jamie Oliver 2lb loaf tin. Available on Amazon

Frozen or fresh blueberries can be used in this recipe.