The delightful combination of lemon and blueberries really jazz up this quick loaf cake.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
In a medium bowl, mix flour, baking powder and salt together and set aside.
In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, beating well after each addition. Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest and blueberries. Pour into prepared pan.
Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over bread while still warm.
Per Serving: 315 calories; protein 4.9g; carbohydrates 54.7g; fat 9.5g; cholesterol 68.1mg; sodium 285.7mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which not always rise as well as white bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.