Blueberry and Lemon Drizzle Loaf

Blueberries and lemon the best combination of sweet and tangy. This cake is super moist and fluffy and perfect for for all occasions.

Ingredients

Cake

• 1 1/2 cup of plain flour

• 1 tbsp of plain flour (to coat blueberries)

• 2 tsp baking powder

• 3/4 - 1 cup of caster sugar (add 1 cup if you like your cake on the sweeter side)

• 1/2 tsp salt

• 1 cup of greek yoghurt

• 3 eggs

• 2 tbsp lemon zest

• 1 tbsp lemon juice

• 1 tsp vanilla essence

• 2 tbsp honey

• 1/2 cup of coconut oil

• 1 1/2 cup of frozen or fresh blueberries

Lemon Syurp

• 1/3 cup of fresh lemon juice

• 1 tbsp of caster sugar

Lemon Glaze

• 1 cup of icing sugar shifted

• 1/4 cup of fresh lemon juice

• 2 tbsp of milk

Method

1. Preheat oven to 170 degrees celcius.

2. In a large bowl add in flour, baking powder and salt and whisk.

3. In another large bowl add in greek yoghurt, sugar, lemon juice, vanilla essence, coconut oil and honey. Whisk until well combined.

4. Add wet mixture into dry mixture and whisk until well combined.

5. Coat blueberries with plain flour to stop it from sinking to the bottom of the loaf. Add into mixture and gently fold.

6. Grease baking tin and add mixture into tin. Bake for 50 mins- 1hr 10 mins depending on your oven. To check if loaf is cooked poke toothpick into cake and it should come out clear. Allow loaf to cool in tin for 10 minutes.

7. While loaf is cooking make your lemon syrup by add lemon juice in a small saucepan and sugar. Once sugar has dissolved remove from heat and allow to cool.

8. To make lemon glaze add icing sugar, milk and lemon juice and mix well until all combined. Mixture should be runny.

9. Once loaf has cooled poke loaf with toothpick and pour over lemon syrup. Allow to cool before then pouring lemon glaze on top. Garnish with lemon zest.