Prep 20 mins
Cook 1 hr
Not really a loaf, really a lemon and blueberry drizzle cake. Very moreish and freezes really well (without the glaze). Taken from "Nova Scotia Cooking" by Charles Lief and Heather MacKenzie. Always comes out well.
- 1⁄2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 1⁄2 cups all-purpose flour
- 1⁄4 teaspoon salt
- 1 teaspoon baking powder
- 1 lemon (grated rind for cake and juice for topping)
- 1⁄2 cup milk
- 1⁄2 cup blueberries (fresh or frozen)
- 1⁄4 cup granulated sugar (for topping)
- Heat oven to 180C/ 350°F.
- In a bowl cream butter and stir in sugar a little at a time.
- Beat in eggs.
- In a small bowl combine flour, salt, baking powder and lemon rind.
- Add flour mixture alternately with milk to the butter mixture; blend until smooth.
- Fold in blueberries (if using frozen dust lightly in all-purpose flour).
- Put mixture in a greased10 x 6 inch loaf tin.
- Bake for 1 hour.
- Mix sugar and lemon juice until sugar is dissolved.
- Carefully remove loaf from pan (after cooling slightly) and spoon topping over the warm loaf.
The taste is wonderful even though I made some changes. Instead of butter, I used unsweetened applesauce. Instead of sugar, I used 2/3 cup of Splenda. I used frozen blueberries. And I didn't add the glaze. Thanks Lou Van. Made for The top favorites of 2008 tag game
It's a keeper! Followed the recipe exactly and it turned out as I had hoped. Loved the topping. Thanks for sharing Lou van.
Fabulous!!!!!! My children are tucking in as I type. So easy.I used a part butter part olive stick.I made muffins out of the mixture as I need a new larger loaf pan. They turned out so light and airy and tasty.Really one of the best I have made!!!! The topping was a very tasty touch.Thanks for the recipe!!!