This recipe comes from Essentials magazine March 2013 Issue

 

125g Butter

125g Caster sugar

3 Medium eggs

175g Self raising flour + 1 Tbsp extra

Zest and Juice of 1 Lemon

100g Blueberries

For the syrup

50g Caster sugar

4 Tbsp Lemon Juice

 

For the icing

 

125g Icing Sugar

1 tsp Blueberry Jam

Lemon Juice

Extra Blueberries to Decorate

 

1) Heat the oven to 170 c , Grease and double line a 2lb loaf tin with baking paper. In a large bowl whisk together the butter , sugar , eggs , 175g Flour and the zest for 3 to 4 mins until light, Toss the blueberries in the extra 1 Tbsp of flour and then fold in. Spoon into the tin , smooth the surface and bake covered with a sheet of foil for 40 mins , uncover and cook for a further 10 to 20 mins until golden and springy to the touch.

 

2) Meanwhile gently heat the sugar and lemon juice until dissolved , bring to the boil and boil for 2 mins. Set aside.

 

3) Spoon the syrup over the case as soon as it comes out of the oven, and leave to cool for 30 mins. Remove  from the tin and leave to cool completely.

 

4) Sift the icing sugar into a bowl , then press the jam through the sieve scraping it off  the underside. Stir to combine adding a little lemon juice a few drops at a time until you have a just runny consistency. Drizzle over the cake , leave to set for a few mins then decorate with some extra blueberries.

 

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