Blueberry lemon bread

What you need:
145 g fresh blueberries, rinsed and drained
2 tsp flour
75 g butter, softened
200 g caster sugar
2 eggs
2 tsp grated lemon zest *
190 g self-raising flour
1 tsp salt
120 ml milk

Preheat oven to 175C (160C circulation oven). Lightly grease a loaf pan.
Mix the blueberries in 2 teaspoons flour (this will prevent the blueberries from sinking to the bottom), remove the excess flour and set aside.
In a large bowl, cream together butter and sugar with a handmixer  until light and fluffy. Stir in eggs one at a time, beating well with each addition. Mix in the lemon zest.
In a separate bowl combine flour, baking powder and salt.
Stir the flour mixture into the egg mixture alternately with the milk. Fold in the blueberries.
Pour batter into prepared loaf pan and bake in preheated oven for 50-60 mins, until a knife inserted into center of the loaf comes out clean. Allow bread to cool for 10 minutes before removing from pan.

* I used store-bought lemon zest and added a few drops of lemon extract (both Dr Oetker).

No fresh blueberries on hand or want to make this cake out of season? Use frozen blueberries instead!

Note: while the cake tasted really nice, it did not rise as much as I anticipated. Next time, I may add some bicarbonate of soda.

Based on this recipe on

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