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Lemon & Blueberry Loaf Cake

Try this easy Lemon & Blueberry Loaf Cake, made even easier with our Lemon Zest Spice Drops!

Prep time: 100 minutes
Easy
Serves 10

  • 230g Caster Sugar

  • 200g Butter

  • 50ml Milk or Dairy Free Alternative

  • 220g Self Raising Flour

  • 3 Medium Eggs

  • 1/4 tsp Bicarbonate Of Soda

  • Pinch Of Salt

  • 200g Fresh Blueberries

  • 4 Drops Lemon Zest Spice Drops®



  1. Pre-heat oven to 180°C/160°C fan.
  2. Line a 2lb loaf tin with greaseproof paper.
  3. Cream together the butter and caster sugar until you get a light and fluffy blend.
  4. In a separate bowl, lightly beat together the eggs and milk.
  5. Gradually add the egg mixture to the butter and sugar. Stirring thoroughly in between adding more. If the mixture starts to split, add some of the flour a spoonful at a time until it comes back together.
  6. Add the dry ingredients to the wet mixture and fold together until combined.
  7. Now add in the Lemon Zest Spice Drops and stir in.
  8. Once combined, stir in the blueberries until evenly distributed throughout the mixture.
  9. Pour the mixture into your tin and bake slowly for 50-60 minutes or until a skewer inserted into the centre comes out clean.

Icing

  1. Mix together 65g of caster sugar, 2 tbsp of lemon juice and 1 tsp of water until sugar is mostly dissolved.
  2. Once the cake is out of the oven, poke holes with a skewer (keep it in the tin and do this while the cake is still warm) and pour the drizzle over the cake.
  3. Allow the cake to cool before removing it from the tin and serving.
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