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:
- Preheat the oven to 180oc and line a loaf tin
- In a large mixing bowl cream together the butter and sugar
- Slowly mix in the eggs
- Sieve and mix in the flour & baking powder
- Quarter 1/2 of the blueberries and fold into the mix alongside the lemon zest
- Pour into the tin and bake for around 25 minutes or until a skewer comes out clean
- Remove from the oven and leave to chill in the tin
- 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
- With a skewer, pierce holes into the loaf and drizzle with the syrup
- Leave to cool before decorating with the remaining blueberries