Blueberry Bank Holiday treat in August’s kitchen!

Blueberry & lemon drizzle loaf cake

We’ve had a great crop from our blueberry bushes this year. I’ve got loads in the freezer to enjoy with yoghurt over the next few weeks and I couldn’t resist making this delicious, tasty treat for our Bank Holiday weekend!

Such a quick and easy cake to make with explosions of flavour throughout!

Takes about 1hour 20 mins

Serves8-10

200g SR flour

175g caster sugar

Pinch of salt

50ml vegetable oil

2 medium eggs

2 tspn vanilla essence

Finely grated zest of 2 lemons

200g soured cream

150g blueberries

For the drizzle:

Juice 1 lemon

1 heaped tblspn caster sugar

For the icing:

75g icing sugar

1 ½ tblspn caster sugar

Optional extras – handful of blueberries and/or zest of half a lemon

Grease and line a 900g 2(lb) loaf tin

 

Stir together the flour, sugar and salt in a large bowl

In a smaller bowl mix together the oil, eggs, vanilla essence then stir through the soured cream

Pour this mixture into the dry ingredients, add the lemon zest and stir together till just combined

Fold in 125g of the blueberries and pour the mixture into your loaf tin

Scatter over the remaining blueberries and push them into the surface of the batter

Bake in a preheated oven 180C/fan160/gas 4 for about an hour-1hr10 mins until a skewer comes out clean

When the cake is almost ready make the drizzle – gently heat the juice of 1 lemon with 1 heaped tblspn of caster sugar in a small pan. Use your skewer to gently poke holes all over the top of the cake and slowly pour the drizzle over the top of the cake.

Cool in the tin for 10 minutes then carefully take out of the tin and remover the lining paper

Leave on a wire rack to cool completely

Mix the icing ingredients together to make a runny icing then drizzle over the top of the cake. If you have a handful of blueberries spare scatter over the cake whilst the icing is still soft or scatter over a little lemon zest

Perfect with a dollop of crème fraiche or whipped double cream!