afaerytalelife:Summertime Recipes ― Lemon and Blueberry CakeIngredients —• 125g butter• 125g caster
afaerytalelife:Summertime Recipes ― Lemon and Blueberry CakeIngredients —• 125g butter• 125g caster sugar• 3 medium free-range eggs• 175g self-raising flour, plus 1 tablespoon extra• zest of 1 lemon• 100g blueberriesFor The Syrup:• 50g caster sugar• 4 tablespoons lemon juiceFor The Icing:• 125g icing sugar• 1 teaspoon blueberry conserve• lemon juice, optional• sugared edible flowers* (or blueberries), to decorate.Directions —• Preheat oven to 170°C. Grease and double-line a 2lb. loaf tin with baking paper. In a large bowl, whisk together the butter, sugar, eggs, 175g flour and zest for 3-4 minutes until light. Toss the blueberries in the extra 1 tablespoon of flour, then fold in. Spoon into the tin, smooth the surface and bake, covered with a sheet of foil, for 40 minutes. Uncover and cook for a further 10-20 minutes until golden and springy to the touch.• Meanwhile, gently heat the sugar and lemon juice until dissolved. Bring to a boil, and boil for 2 minutes. Set aside.• Spoon the syrup over the cake as soon as it comes out of the oven, and leave to cool for 30 minutes. Remove from the tin and leave to cool completely.• Sift the icing sugar into a bowl, then press the conserve through the sieve, scraping it off the underside. Stir to combine, adding a little water (or lemon juice) a few drops at a time, until you have a just-runny consistency. Drizzle over the cake, leave to set for a few minutes and decorate with flowers.* To frost edible flowers such as violas, brush gently in egg white, then dip into caster sugar and leave to dry. -- source link