* Percent Daily Values are based on a 2000 calorie diet.
Blueberry lime loaf cake
A slice of this with a cup of tea is the dream
Prep Time15 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr10 minutesmins
Course: Dessert
Cuisine: British
Servings: 10people
Calories: 525kcal
Author: Jane Dunn
Equipment
900g/2lb loaf tin
Bowl
Ingredients
200gramsunsalted butter
200grams caster sugar
200gramsself-raising flour plus 1 tbsp for dusting
4eggs
1lemon zest
200grams fresh or frozen blueberries
Buttercream:
125gramsunsalted butter at room temperature
250 grams icing sugar
Juice of 1 lime
For the decoration:
100gramsblueberries
Lime zest
Method
Preheat the oven to 180°C/160°C fan and grease and line a 900g loaf tin with parchment paper.
Put the butter and caster sugar into a bowl and beat until light and fluffy. Add the self-raising flour, eggs and lime zest to the bowl, and mix again until combined.
Put the tablespoon of plain flour into a bowl and add the blueberries, mixing until they are coated (this stops the blueberries all sinking to the bottom of the cake). Fold the blueberries through the cake mixture, then pour into the prepared tin and bake for 50–55 minutes, or until baked through. Remove the cake from the oven, and leave to cool fully in the tin while you make the buttercream.
Add the butter to a bowl and beat on its own for a few minutes to loosen and soften. Add the icing sugar and beat again until combined. Finally, add the lime juice and beat again.
Pipe or spread the buttercream onto the loaf cake, then sprinkle over the blueberries and lime zest.