Ingredients
The following ingredients have 4 Servings
- 175 grams butter (unsalted)
- 225 grams caster sugar
- 3 eggs eggs
- 50 millilitres milk
- 1 lemon (juice and zest)
- 1 tsp vanilla extract
- 200 grams self-raising flour
- 50 grams ground almonds
- 250 grams blueberries
- 200 grams icing sugar
- 4 tbsp Blueberry conserve
Instruction
- Begin by preheating your oven to gas mark 3 or 160C.
- Prepare a loaf tin by either lining the tin with greaseproof paper or greasing with a little butter and a coating of flour.
- In a large bowl, cream together the butter and 175g of the sugar (keep the rest to one side) until it is light, soft, creamy and pale.
- Whisk the eggs together in a small bowl, then add to the creamed butter and sugar a little at a time, mixing well in between each addition.
- Add in the lemon zest and vanilla.
- Next, fold in the flour and almonds until you have a thick batter.
- Add in the milk to loosen slightly before stirring in 100g of the blueberries (place the rest to one side).
- Spoon the batter into the load tin and level out.
- Bake in the centre of your oven for an hour or until it is golden on top and a skewer poked into the middle comes out clean.
- Leave to cool in the tin completely before tipping out on to a wire wrack.
- To make the lemon icing, simply mix the lemon juice and icing sugar until a thin runny consistency. Add a little extra water if necessary.
- For the blueberry compote, simply heat the blueberries with the sugar in a small pan until the sugar is dissolved and the blueberries have burst.
- Before serving, drizzle the lemon icing and blueberry compote across the top of the cake.
- Serve in generous slices.
