This is a beautifully most cake that is quick and easy to make. Crammed full of blueberries, with a little extra almond crunch, all topped off perfectly with a zesty lemon drizzle - you'll be in cake heaven! Perfect for sharing and delicious as a mid afternoon treat with a nice cup of tea (I'm a firm believer in not being constrained by traditions and I've also discovered that it's also very nice for breakfast!!!).
Ingredients
2 eggs
140g butter, melted and cooled
220 g sugar
1 tsp vanilla extract
1 tsp mixed spice
150g greek yoghurt
Zest of 1/2 lemon
50g ground almonds
170g self raising flour
130g blueberries
2 tbsp flaked almonds (optional)
Drizzle
50g royal icing sugar
Juice of 1/2 lemon
30g blueberries
Directions
Preheat the oven to 160 degrees C.
Grease and line (with greaseproof paper) a loaf tin.
Place the eggs, butter, sugar, vanilla extract, mixed spice, lemon zest and yoghurt into a bowl and mix well to combine (or use a food mixer).
Fold in the flour and ground almonds until just combined.
Finally gently fold through the blueberries.
Spoon the mixture into the lined loaf tin.
Sprinkle over the flaked almonds and place in the oven for 1 hour.
Check with a skewer (it should come out clean when inserted) and bake for 5-10 minutes more if necessary.
Remove and allow to cool in the tin.
Mix the royal icing sugar with the lemon juice until you achieve a thick paste (you still want to be able to drizzle it, so add little more lemon juice if it's too thick).
Drizzle over the cake and then scatter over the extra blueberries.
Yum xxx