Easy Blueberry Loaf Cake With Lemon Icing
Fruity blueberry cake with lemon icing, this will be your new favourite.
Equipment
Ingredients
- 225 g Baking Spread (Cold)
- 225 g Caster Sugar
- 275 g Self-Raising Flour
- 2 tsp Baking Powder
- 4 Eggs
- 2 tbsp Milk
- 2 tbsp Greek Plain Yoghurt (full fat)
- 200 g Blueberries
Lemon Icing
- 3-4 tbsp Lemon Juice
- 250 g Icing Sugar (Confectioners Sugar sifted)
- Zest of 1 Lemon
Instructions
- You will need a 2lb loaf tin. Preheat the oven to 160°c/ 180°c/Gas 4. Grease and line the tin.
- Place all the ingredients in a bowl apart from the blueberries and use an electric whisk to blend everything together for 3 minutes. Toss the blueberries in flour. Make sure they are fully coated and then add them to the mixture. Turn the mixture into the prepared tin and level the top.
- Bake in the oven for 1 hour and 30 minutes or until the cake shrinks from the sides. Leave to cool in the tin for 10 minutes then remove and cool on a wire rack.
Lemon Icing
- In a bowl, mix together the lemon juice and icing sugar to give a runny consistency. Use a palette knife to spread out evenly. Sprinkle with lemon zest and leave to set before cutting into pieces.
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Nutrition
Calories: 270kcalCarbohydrates: 39gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 37mgSodium: 187mgPotassium: 40mgFiber: 0.4gSugar: 28gVitamin A: 503IUVitamin C: 1mgCalcium: 40mgIron: 0.4mg
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