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, beat together the butter and sugar until creamy.
- Add the self-raising flour, ground almonds, eggs, and lemon zest, mixing until combined.
- Gently fold in the fresh blueberries, as the mixture will be quite thick.
- Pour the batter into the prepared loaf tin, smoothing the top with a spatula.
- Bake for 45-55 minutes, or until a skewer comes out clean when inserted.
- Allow the cake to cool fully in the tin before removing it.
- In a small bowl, mix the icing sugar with lemon juice to create a thick paste for drizzling.
- Top the cooled cake with the icing and decorate with lemon zest and blueberries.
Notes
Make sure to use fresh blueberries for the best flavor.
Adjust the lemon juice based on your taste preference for sweetness.
Store any leftovers in an airtight container at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.