This recipe was supplied by Lisa M, she believes it came from a WI magazine some time ago.
Ingredients
170g salted butter at room temperature
200 g caster sugar
3 medium eggs
zest of 3 lemons, plus 2-3 tablespoons juice
Lemon slices to decorate (optional)
200 g self raising flour, plus 1 extra tablespoon
1 tsp baking powder
100-120g fresh blueberries, plus extra to decorate
100 g icing sugar
Method
Preheat the oven to 180 deg C/160 deg Fan/Gas Mark 4.
Prepare a 900 g loaf tin, grease with butter and line with paper.
Cream together the butter and sugar in a large bowl until smooth. Next add the eggs and beat together, followed by the lemon zest and 1 tbsp of juice, the flour and the baking powder. Mix until just incorporated,
Rinse the blueberries and gently pat them dry, leaving them slightly damp. In a separate bowl, toss them with the extra tablespoon of flour, this will help to keep them from sinking to the bottom of the cake.
Spoon two thirds of the cake mixture into the tin, and evenly distribute about half the blueberries on top. Add the remaining cake mixture and spread over them. Bake on the middle shelf for 15 minutes, then add the remaining blueberries on top and bake for a further 35-40 minutes or until a skewer pushed into the middle of the cake comes out clean.
Meanwhile, prepare the glaze by beating together the icing sugar and 1-2 tbsps of the lemon juice. When the cake is done, remove from the oven and while it is still warm, poke holes in the top with a skewer. Drizzle at least half the glaze over the cake so it soaks in evenly.
Leave to cool completely before removing it from the tin. Drizzle with the rest of the glaze, and decorate with additional blueberries/lemon slices if using.
Gibson WI 