Lemon Blueberry Cake
Katie Barry
Ingredients
For Bread
- 1.5 cups Blueberries (Fresh of frozen)
- 1 tbsp plain flour
- 2tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Plain Yogurt
- 1 cup Sugar
- 3 Large Eggs
- 2 tsp Lemon Zest (from 2 lemons)
- 1/2 tsp Vanilla Extract
- 1/2 cup Vegetable Oil (or 120g Butter)
For Lemon Glaze
- 1 Cup Powdered Sugar
- 3-4 tsp Fresh Lemon Juice
For Lemon Syrup
- 1/3 cup Fresh Lemon Juice
- 1/3 cup Sugar
Directions
Preheat the oven to 350 degrees F. Grease the bottom and sides of a 9x5" loaf pan,dust with flour and tap out excess
In a medium bowl, whisk together flour, baking powder and salt
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil
Slowly add the dry ingredients to the wet. In a seperate bowl mix the blueberries with the 1 tbsp of flour and then gently fold them into the mixed batter
Pour the batter into the pan and bake for 50 - 55 mins, or until cake tester comes out clean
Let bread cool in the pan for 10 mins, and then transfer to a wire rack to cool completely
While the loaf is cooling, combine the lemon juice and sugar in a saucepan over medium heat. Stir continuously until sugar is dissolved, and then continue cooking for another 3 mins. Remove from heat and set aside
Use a toothpick to poke holes in the tops and sides of the warm loaf and brush with the lemon syrup. Continue to brush the loaf until all of the syrup is added.
To make the lemon glaze, whisk together the powdered sugar and lemon juice and pour over the top of the loaf. Let the lemon glaze harder before serving