Sunday, 25 March 2012

Blueberry and Lemon Loaf

This is a quick and easy recipe, but at the same time looks and tastes like it's much more complicated! It's ideal for everyday, or you can dress it up and make it into a birthday cake , as I did. I used my K-Mix to mix it up but you could equally whizz it up with a bowl and a spoon, as its an all in one mix.

You will need

175g butter
100g greek yogurt ( I used fat free natural version)
2 tbsp lemon curd
3 free range eggs
Grated rind of 1 lemon
200g self raising flour
150g caster sugar
100g blueberries- fresh when in season, or you could use frozen

For the icing
Juice of 1 lemon
140g icing sugar

Preheat your oven to 140C (fan), 160C or gas mark 2.

Put the butter, yogurt, lemon rind, lemon curd. flour, and sugar into a large bowl. Mix until the batter just comes together.

Spoon half of the mixture into a greased and floured 2lb loaf tin.

If you're using fresh blueberries, wash and dry them. Sprinkle half over the batter in the tin.

Add the remaining batter, and then sprinkle the remaining blueberries on top. This should mean you end up with a layer of blueberries at the very bottom of the cake, with some more scattered throughout the mixture after baking.

Bake for 1 to 1hr 25mins, until golden brown. A skewer poked in the centre should come out clean when it's done.

Leave the cake to completely cool in the tin, and then pop on to a serving plate to ice.

Sieve icing sugar into a bowl and stir in enough lemon juice to make a thick, smooth icing. Spread over the to top of the cake.

Decorate as you prefer. I used rice paper flowers and grated lemon zest.

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