Blueberry Lemon Loaf

Submitted by Lou van

"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."

 

• Ready In: 1hr 20mins
• Ingredients: 10
• Serves: 8

ingredients

• 118.29 ml butter, softened
• 236.59 ml granulated sugar
• 2 eggs
• 354.88 ml all-purpose flour
• 1.23 ml salt
• 4.92 ml baking powder
• 1 lemon (grated rind for cake and juice for topping)
• 118.29 ml milk
• 118.29 ml blueberries (fresh or frozen)
• 59.14 ml granulated sugar (for topping)

directions

1. Cake:-.
2. Heat oven to 180C/ 350°F.
3. In a bowl cream butter and stir in sugar a little at a time.
4. Beat in eggs.
5. In a small bowl combine flour, salt, baking powder and lemon rind.
6. Add flour mixture alternately with milk to the butter mixture; blend until smooth.
7. Fold in blueberries (if using frozen dust lightly in all-purpose flour).
8. Put mixture in a greased10 x 6 inch loaf tin.
9. Bake for 1 hour.
10. Topping:-.
11. Mix sugar and lemon juice until sugar is dissolved.
12. Carefully remove loaf from pan (after cooling slightly) and spoon topping over the warm loaf.

Reviews

[Boomette]

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

 

[andreaadams01]

This is a delicious loaf! I cut the sugar to about 3/4 of a cup and it was still plenty sweet with the topping. grrat for tea or dessert. Great lemon taste. Thanks for sharing the recipe!

 

[Potluck Genie...]

It's a keeper! Followed the recipe exactly and it turned out as I had hoped. Loved the topping. Thanks for sharing Lou van.

 

[cardamomstars]

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!!!

 

[Chef Carolyn H.]

I'd like to add my thanks for posting this easy and delicious recipe! My lemon/blueberry loving husband raved about it, and we found that it kept very well--just as good 3 days later as day of baking. I'm now thinking of variations, using recipe--perhaps chopped up dried apricts and nuts?