Blueberry & lemon loaf

Ingredients (serves 10)

• 170g butter, softened
• 3/4 cup (180g) caster sugar
• 1 lemon, rind finely grated
• 3 eggs
• 3/4 cup (120g) plain flour, sifted
• 1 cup (100g) Lucky almond meal
• 1 tsp baking powder
• 2 tbs milk
• 150g fresh blueberries
• 3/4 cup (125g) icing sugar, sifted
• 1 1/2 tbs fresh lemon juice

• Method

  1. Preheat the oven to 160 °C. Line a 10cm x 20 cm loaf pan with nonstick baking paper. Use an electric beater to beat the butter, caster sugar and lemon rind until it is pale and creamy.
  2. Beat in the eggs gradually. Fold in the flour, almond meal, baking powder and milk.
  3. Fold in the blue berries. Spoon into the pan. Smooth the surface. Bake for 1 hour and 10 minutes or until crumbs cling to a skewer when inserted. Set aside for 5 minutes before transferring to a wire rack to cool completely.
  4. Combine the icing sugar and lemon juice until smooth. Spoon over the cake. Set aside to set.
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