Ingredients
Scale
- 150 g unsalted butter/baking spread
- 150 g caster sugar
- 150 g self raising flour
- 150 g ground almonds
- 3 medium eggs
- Zest of 2 lemons
- 200 g blueberries
- 75 g icing sugar
- 1-2 tbsp lemon juice
Instructions
- Preheat the oven to 180ºC/160ºC fan and line a 2lb loaf tin with parchment paper.
- In a large bowl, cream together the butter and sugar.
- Incorporate the flour, ground almonds, eggs, and lemon zest into the mixture, mixing until combined.
- Gently fold in the blueberries, being careful as the batter is thick.
- Transfer the mixture to the prepared loaf tin and smooth the top.
- Bake for 45-55 minutes or until a toothpick comes out clean.
- Allow the cake to cool fully in the tin.
- Mix the icing sugar with lemon juice to create a thick paste and drizzle over the cooled cake.
- Finish by garnishing with lemon zest and additional blueberries.
Notes
Make sure to use fresh blueberries for the best flavor and texture.
For added zest, you can increase the amount of lemon juice in the icing sugar mixture.
Let the cake cool completely before drizzling the icing to prevent it from melting.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.