blueberry_lemon_drizzle_cake

Apocalypse notes

Really easy and impressive tasting cake you can make in a loaf tin and without a mixer.

Highly recommend this but will disappear very quickly! You can leave out the blueberries if you don’t have any but they make a great marble effect and its a good way to use up a last half a punnet of blueberries after your health kick has ended and before they go off ;)

Makes a good 10-12 slices.

Apocalypse recipe rating 5/7

Ingredients

For the loaf:

• 110g or ½ cup unsalted soft butter

• 200g or 1 cup sugar

• 1 lemon, zested

• 125ml or ½ cup milk

• 2 large eggs

• 190g or 1 ½ cups all-purpose flour

• 1 ½ tsp baking powder

• ¼ tsp salt

• ½ to 1½ cup fresh blueberries

For the glaze

• 55g or ¼ cup sugar

• 1 lemon (¼ cup or 4 tbsp), juice

Method

Pre-heat the oven to 175 degrees celsius and brush a loaf tin with small amount of butter or oil.

Use a whisk to combine the butter, sugar and lemon zest. Add the egg and alternate with the milk and slowly mix them through.

Mix the flour, baking powder and salt and slowly add to the batter in batches, whisking in between, until the batter is smooth. Using a spatula or silicone bowl scraper, fold in most of the blueberries and keep a handful for the top.

Pour the batter into the loaf tin, and scatter the rest of the blueberries over the top.

Bake for 45 minutes.

For the glaze, mix together the sugar and lemon in a small bowl. Poke holes in the top of the load and pour the glaze over the top of the hot cake.

Let it cool before turning out of the tin, then slice it up and serve.

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