Blueberry, lemon and lavender loaf
This loaf has such a delicate, buttery crumb and with just a hint of lavender to soften the lemon - it’s absolutely gorgeous. Enjoy with a cup of tea for a delectable afternoon snack!
- 20 mins preparation
- 55 mins cooking
- Makes 1 loaf
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Ingredients
- 190 g sugar
- 2 tbsp fresh lavender, crumbled
- 150 g butter, softened
- 3 medium eggs
- 1 tsp vanilla extract
- 90 g flour, plus extra for dusting the blueberries
- 1/2 tsp baking powder
- 110 g ground almonds
- 2 tbsp each lemon zest and juice
- 200 g fresh blueberries
- 1/4 cup icing sugar
- Few drops of lemon juice and water
- Lavender, to garnish
Method
- 1Heat oven to 180°C fan bake. Grease and line a large loaf tin.
- 2Briefly pulse the sugar and lavender in a food processor.
- 3Cream the butter with the lavender sugar until light and fluffy. Add in the eggs, one at a time, beating between each and not worrying that it curdles a little. Stir in the vanilla, flour, baking powder, ground almonds and lemon zest and juice. Make sure it's well combined but don't overmix. Lastly, fold in most of the blueberries (dusted in a little flour), saving a handful.
- 4Gently scrape the batter into your tin and bake for 20 minutes. Swiftly and gently scatter the remaining blueberries over the top. Lower the temperature to 170°C and continue baking for a further 30-35 minutes or until a skewer comes out with just a few crumbs clinging to it. Cover with foil during cooking if it darkens too much. Cool in the tin before carefully turning out.
- 5Mix the icing sugar with lemon juice and water to make a drizzle.
- 6When the loaf is cool, drizzle over the icing and serve slices garnished with lavender.
Notes
When a recipe calls for zest, add it in when the beating is done as it gets caught on the beaters and you can lose half of it.
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