Fresh Blueberry and Lemon Loaf

Ingredients

Loaf
• 200g plain flour
• 1 tsp baking powder
• ¼ tsp salt
• Zest of 1 lemon
• 200g fresh blueberries
• 120g butter
• 150g caster sugar
• 2 large free range eggs
• 120ml milk
Lemon Glaze
• 25g caster sugar
• 1 tbsp lemon juice

Method

1. Preheat your oven to 180 degrees Celsius / 350 degrees Fahrenheit / Gas mark 4.
2. In a large bowl, mix together the flour, baking powder, salt and lemon zest. Take one tablespoon of the flour mixture and toss the blueberries in it. This will stop your blueberries sinking to the bottom on the pan when your loaf goes in the oven.
3. I a separate bowl or mixer, beat the butter until it has softened and add in the cater sugar, mixing until it has combined with the butter and the mixture is light and fluffy. Then beat your eggs together and add to the mixture a small amount at a time, beating as you go.
4. Slowly fold the flour mixture into the bowl, about a 3rd at a time. Once the flour has been incorporated, add in the milk and fold into the mixture. Then gently fold in the blueberries.
5. Pour your batter into the loaf pan and place in the oven for roughly an hour, or until the bread is a golden brown colour and a knife placed into the loaf comes out clean.
6. Whilst your bread is cooking, you should make the lemon glaze. Add your lemon juice and sugar to a small bowl and stir. Then place in the microwave for 20-30 seconds, so that the sugar dissolves and stir again – and you’re done!
7. When the loaf comes out of the oven, make a few small picks in the loaf using a tooth pick and brush the lemon glaze over the top of your loaf. Leave the loaf in the pan to cool for around an hour, then remove it and let it cool completely.