This recipe is actually one of my Nan’s and it is a real classic. The sponge is moist and full of tangy lemon flavour, the blueberries are peppered through the bake really evenly and where they bleed, they do so in such a visually pleasing way!
- 170 grams Butter – room temperature
- 170 grams Caster Sugar
- 3 Eggs
- 225 grams Plain Flour
- 1 Tsp. Baking Powder
- Zest of 1 Large Lemon
- 2 Tbsp. Lemon Curd
- 1 punnet of Fresh Blueberries (150 grams)
- 50 grams Caster Sugar
- Juice of 1 Large Lemon
- 4 Tbsp. Icing Sugar
- Juice of 1 Large Lemon
- 1 Tsp. Lemon Curd
Pre-heat oven to 165 degrees Celsius and grease a Loaf tin with Butter and a little Flour.
Cream butter and Sugar together until soft and light – I use a freestanding mixer with the whisk attachment for around 3 minutes.
Add the flour and Eggs to the Sugar and Butter mixture, alternating so a little flour then mix, then add an Egg then mix and repeat until all the Flour and Eggs are combined.
Add the baking Powder, 2 Tbsp. Lemon Card and Zest of the Large Lemon and mix until all combined.
Spoon some of the mixture into the bottom of the prepared loaf tin and then add a layer of blueberries (about 5 on each layer), then add another layer of mixture and repeat with the layer of Blueberries until all the mixture is used. Finish the final layer with some Blueberries pressed into the top layer.
Place in the oven and bake for 75 minutes – but keep a check on it as all ovens can vary and take a look at around 1 hour. Continue cooking until a cake skewer/knife comes out with no cake batter on it when placed in the middle of the cake.
Once the cake is cooked remove from the oven and pierce little holes all over the top (I used a Kebab Skewer and made around 12 holes all over the cake pushing right to the bottom of the tin – these are for the hot lemony syrup to drizzle into when you pour it on top!
So, to make the Lemon Syrup simply add the Caster Sugar and Lemon Juice to a pan and heat until all the sugar is melted – it will only take 2-3 minutes. Remove from the heat and then pour straight over the top of the Loaf ensuring the whole of the top is covered.
Allow it to cool in the tin for a couple of hours.
Once cooled remove from the tin and you can top with the Icing Sugar mixture. To do this, simply sieve the Icing Sugar into a bowl and add in the Lemon Juice and Lemon Curd and mix together until silky smooth. Finally pour this over the Loaf!
Serve with a dusting of Icing Sugar and extra fresh Blueberries!
- Use Fresh Lemons it makes a big difference
- Make sure the Butter is room temperature before creaming it with the Sugar
- You don’t have to add Blueberries, you can just leave it as a simple Lemon Drizzle Cake