 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
Not really a loaf, really a lemon and blueberry drizzle cake. Very moreish and freezes really well (without the glaze). Taken from Nova Scotia Cooking by Charles Lief and Heather MacKenzie. Always comes out well. Ingredients:
1/2 cup butter, softened |
1 cup granulated sugar |
2 eggs |
1 1/2 cups all-purpose flour |
1/4 teaspoon salt |
1 teaspoon baking powder |
1 lemon (grated rind for cake and juice for topping) |
1/2 cup milk |
1/2 cup blueberries (fresh or frozen) |
1/4 cup granulated sugar (for topping) |
Directions:
1. Cake:-.
2. Heat oven to 180C/ 350°F.
3. In a bowl cream butter and stir in sugar a little at a time.
4. Beat in eggs.
5. In a small bowl combine flour, salt, baking powder and lemon rind.
6. Add flour mixture alternately with milk to the butter mixture; blend until smooth.
7. Fold in blueberries (if using frozen dust lightly in all-purpose flour).
8. Put mixture in a greased10 x 6 inch loaf tin.
9. Bake for 1 hour.
10. Topping:-.
11. Mix sugar and lemon juice until sugar is dissolved.
12. Carefully remove loaf from pan (after cooling slightly) and spoon topping over the warm loaf.
|
|