Blueberry, walnut, and lemon cake
With Zingy lemons, sweet blueberries, and crunchy walnuts, this delicious loaf cake is perfectly paired with an afternoon cup of tea or coffee. For this recipe, you’ll need an electric stand mixer with a paddle attachment.
Ingredients
150g unsalted, softened butter
200g caster sugar
2 lemons
1 tsp vanilla extract
3 large eggs
90g self-raising flour
A pinch of salt
120g of crushed walnuts
150g blueberries
75g icing sugar
Directions
Preheat oven to 180°C. Grease a loaf tin (11cm x 21cm is ideal) and line it with baking parchment. Juice and zest your lemons.
Put softened butter, 2tsp of lemon zest, 1 tbsp of lemon juice, and vanilla extract into an electric stand mixer with a paddle attachment. Beat the ingredients in a high-speed setting for around 4 minutes until it’s light and fluffy. Turn the mixer down to medium speed and add the eggs bit by bit, then the flour, salt, and crushed walnuts one at a time.
Next, remove the bowl from the mixture and fold the blueberries by hand. Pour the mixture into your greased and lined loaf tin.
Bake for 30 minutes until the top is golden brown, then cover loosely with foil and bake for another half an hour until it’s risen. Test your cake by sticking a knife in the middle. If it comes away clean, it’s ready. When it’s done, set it aside in its tin to cool for 10 minutes. Then remove it from the tin and place it on a cooling rack.
While your cake is cooling, whisk a tablespoon of lemon juice and the icing sugar in a bowl until smooth. Drizzle it over the cake when it’s cool.
For more recipes, check out our food and drink section.
Have you tried this recipe? If so, how did you get on? We’d love to hear from you in the comments below.