A delicious and moist loaf cake bursting with fresh blueberries. The recipe can be adapted to include your favourite berries eg raspberries / blackberries.
Prep time 10 minutes
Cook time 50 minutes
Serves 6
• 185g Plain flour
• 1 Tsp Baking powder
• 125g Caster sugar
• Zest 1 Lemon
• 1 Large egg
• 65g Sour cream
• 115ml Pure Bea Sunflower Oil
• 75ml Milk
• 1tsp Vanilla extract
• 140g Fresh or frozen blueberries
Glaze
• Juice of 1 lemon
• 50g caster sugar
1. Pre-heat the oven to 190 degrees centigrade (170 degrees fan).
2. Line and grease a 2lb loaf tin.
3. Weigh all the dry ingredients into a large bowl then add all the wet ingredients and whisk mix until smooth.
4. Fold in the blueberries and pour into the prepared loaf tin.
5. Bake for 45-50 minutes or until a skewer comes out cleanly.
6. In a small pan place the lemon juice and sugar and warm through until the sugar has dissolved.
7. Pierce the top of the cake multiple times with the skewer then pour the glaze on slowly giving plenty of time to soak in. Also brush the glaze on top of the cake & leave to cool.
