Tis the season for fresh juicy lemons and blueberries - and this cake is perfect for a morning or afternoon tea - it’s easy to prepare, little to no mess and it’s delicious!
What you want
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125ml butter melted
2 eggs
1 splash of vanilla
Juice from one lemon
Zest from one lemon
3tbsp Greek yoghurt
2 & 1/4 cup self raising flour
1/2 cup caster sugar
1 tspn baking powder
Handful of blueberries (fresh or frozen is fine)
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For the icing……
Icing is just 1 cup of pure icing sugar and
Juice from one lemon - mix together to make a glaze.
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Preheat oven 170°c
In a bowl, whisk your melted butter, vanilla, eggs and yoghurt.
Next add your sugar.
Next sift in your self raising flour and baking powder.
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Fold in your blueberries and pour into prepared loaf tin.
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Bake for approximately 35-40 mins or until golden brown and set.
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Once the cake has cooled - drizzle on your icing, top with blueberries and zest of a lemon
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