Blueberry and Lemon Drizzle Cake
Ingredients
- 100ml vegetable oil, plus extra for the tin
- 275g self-raising flour
- 200g golden caster sugar
- 1 tsp baking powder
- 1 lemon, zested and half juiced
- 3 tablespoons frozen, defrosted blueberries
Icing
- 300g icing sugar
- Juice of 1/4 lemon
- Blueberry juice
- Roughly chopped lemon zest
Preparation
Heat oven to 200C/180C fan/gas 6
Oil a 1lb loaf tin and line it with baking parchment
Mix the flour, sugar, baking powder and lemon zest in a bowl
Add the oil, lemon juice and 170ml cold water, then mix until smooth
Add blueberries, stir in, reserving about ten blueberries for decoration and retain juice from frozen berries
Pour the mixture into the tin
Bake for 30 mins or until a skewer comes out clean
Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully
For the icing, sieve the icing sugar into a bowl
Mix in just enough lemon juice and blueberry juice to make a bright pink icing and thick enough to pour over the loaf
If you make the icing too thin, it will just run off the cake
Add small amounts of juice to get the desired consistency
Decorate with chopped lemon zest, blueberries and mint leaves or whatever you fancy
