Juliet Sear’s mini blueberry lemon loaf cakes
They’re simple, delicious and perfect for a picnic in the sunshine. Juliet Sear is sweetening up the studio with her mini blueberry & lemon loaf cakes. And with British blueberries set to taste sweeter than ever this season because of the warm weather, they’re the perfect berry addition.
Lemon and blueberry loaf cakes
Serves 12
Ingredients
For the loaves:
175g unsalted butter, softened, plus extra for greasing
Zest of 2 lemons
150g caster sugar
3 medium eggs
175g self-raising flour
Juice of 1 lemon
225g blueberries
12-hole mini loaf tray or 12-hole cupcake tin lined with cupcake cases.
For the glaze:
Juice of 1 lemon
150g icing sugar
1-2 tsp water
For the decoration:
Edible flowers (optional)
Method
1. Preheat the oven to 180℃ fan and grease mini loaf tins with butter and line them with parchment paper over the sides and base.
2. In a large mixing bowl cream together the butter, lemon zest and sugar until light and fluffy.
3. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next one.
4. Gradually fold in the self-raising flour and lemon juice then fold in the fresh blueberries, being careful not to crush them.
5. Divide the batter evenly among the mini loaf pans.
6. Bake in the preheated oven for approximately 20-25 minutes, or until a toothpick inserted into the centre comes out clean.
7. Leave the cakes to cool in the tin for 5 minutes then carefully turn out, remove baking parchment and leave to cool on a wire rack.
8. Mix the lemon juice with the icing sugar and add a little water so you have a thick but runny icing, spoon over the cakes, let it drip down the sides and decorate the mini loaf cakes with edible flowers if you wish, or fresh blueberries or lemon zest.