LEMON & BLUEBERRY DRIZZLE LOAF

 Name a better flavour combination than lemon & blueberry, I’ll wait!
I made this recipe with gluten free flour and it worked a treat, but if you’re guests don’t have any annoying dietary requirements, then just use normal flour instead! 
But whichever flour you decide to use, I promise that it is an absolute crowd pleaser – 5 of us managed to devour it all in one sitting! Enjoy x

Ingredients:

  • 4oz butter
  • 4oz caster sugar 
  • 2 eggs 
  • 4oz self raising flour or a gluten free alternative
  • 1 tsp baking powder 
  • Zest and juice of 1 lemon 
  • 1 carton of fresh blueberries 
  • 4 tbsp jam sugar 

Method:

  1. Preheat the oven to 180oc and line a loaf tin
  2. In a large mixing bowl cream together the butter and sugar 
  3. Slowly mix in the eggs 
  4. Sieve and mix in the flour & baking powder 
  5. Quarter 1/2 of the blueberries and fold into the mix alongside the lemon zest 
  6. Pour into the tin and bake for around 25 minutes or until a skewer comes out clean
  7. Remove from the oven and leave to chill in the tin
  8. In a saucepan, dissolve the jam sugar with the fresh lemon juice and 2 tsp of water. Add in 1/4 of the punnet of blueberries and leave to simmer into a pourable but thick syrup 
  9. With a skewer, pierce holes into the loaf and drizzle with the syrup 
  10. Leave to cool before decorating with the remaining blueberries 

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