I had a pack of blueberries in the fridge one evening and I planned on making my Banana & Blueberry Bread. However, I forgot to pick up bananas on my way home from work. Typical! I had two options: go to the shop and buy bananas or use the lemon that was in my fridge to make a Lemon & Blueberry Cake. I went with the second option!

This cake is equally delicious made with orange juice and orange zest. If that sounds like something you’d enjoy, you might like my Spiced Cherry & Orange Loaf. If you don’t have blueberries or would prefer a plain lemon cake, you’ll love my Zesty Lemon Drizzle Cake.

Hope you enjoy!

Amy x

Ingredients
6oz margarine, softened
6oz caster sugar
3 eggs
8oz self-raising flour

A handful of blueberries
Zest and juice of 1 lemon
6 tbsp icing sugar

Method
Preheat the oven to 180C. Grease and line a 2lb loaf tin.

Cream the margarine, sugar and lemon zest until light and fluffy.

Beat in the eggs and the juice of one lemon. Toss the blueberries in the flour and fold it in gently. If the mixture is vey stiff, add in a splash of lemon juice or milk.

Bake in the preheated oven for 50-60 mins.

When the cake is cooled, drizzle over a lemon icing. To make this icing, mix together the icing sugar with approx. 1 tbsp lemon juice.