Lemon and Blueberry Drizzle Loaf

I love these little loaves. They are so simple and quick to make, but they are light and very satisfying with a nice cuppa for elevenses, afternoon tea or whenever you fancy a slice or a sneaky corner! They joy of the loaves is that the fruit can be changed according to what you have in the fridge or freezer. They would work equally well with raspberries or blackberries, fresh or frozen.

Ingredients

For the loaf
175g self-raising flour
175g caster sugar
100g soft margarine (I use Stork or Aldi’s own cake spread)
1 tsp baking powder

2 eggs at room temperature
finely grated zest of 1 lemon

100g blueberries either fresh or frozen, both work really well
4 tbsp milk

For the topping

Juice of a lemon

Enough icing sugar to make a thick pouring consistency

Flaked almonds

This recipe will make one 2lb loaf tin or 2 1lb tins. If you’re making the 1lb, reduce the baking time by about 5-8 minutes or until a skewer comes out cleanly from the centre of the cake. If you’re feeling dainty, you can even use mini-loaf tins or cardboard wrappers – the mix makes about 12 and they take about 20 minutes to bake.

Method

1.     Pre-heat the oven to Gas Mark 4/ 180/ 160 fan

2.     Line a 2lb loaf tin with a tin liner or baking parchment. Liners are so much easier and less of a faff than cutting paper and making it fit in the corners!

3.     Put all of the ingredients apart from the blueberries into a food processor, stand mixer or a bowl and use a hand mixer and mix until all of the ingredients are combined. A good old wooden spoon works too but this will require a bit more effort!

4.     Using a spatula or spoon, gently fold through the blueberries. If you’re using frozen fruit, don’t worry about defrosting it.

5.     Spoon the mixture into the tin or tins

6.     Bake at the centre of the oven for around 30-40 minutes or until a skewer comes out clean from the centre of the cake.

7.     Cool in the tin and then remove to a wire rack.

8.     Squeeze the juice of the lemon into a bowl and then add enough icing sugar so that it is a thick pouring consistency.

9.     Use a piping bag (disposable – life is too short for washing piping bags!) or a spoon to drizzle the icing in lines across the top of the cake and scatter with a some flaked almonds for decoration.