|200 g||butter — room temperature|
|180 g||castor sugar|
|1 tsp||vanilla extract|
|1||lemon — zest and juice|
|2 tsp||Robertson's baking powder|
|30 ml||lemon juice|
|100 g||icing sugar — sifted|
|2 tbsp||crème fraîche|
|1||lemon — zest only|
|fresh mint — to garnish|
Preheat the oven to 180º C.
Grease and line a 22cm loaf tin with parchment paper, extending the paper over the sides to create a ‘handle’. This will help to lift the cake out when baked. Beat the butter and castor sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest and juice. At this point the mixture will appear to curdle, but will correct after the addition of flour.
Sift together the flour, semolina, salt and baking powder. Add the dry ingredients to the butter mixture, beating on a low speed just until the flour is incorporated. Fold the blueberries in and spoon the batter into the baking tin. Smooth over with the back of a spoon and tap firmly to settle the batter. Bake for 50-55 minutes. Before removing the loaf from the oven, test with a skewer to ensure it is baked through.
Rest in the tin for at least 20 minutes before turning out and allowing to cool completely. To make the drizzle, whisk together the lemon juice, confectioner’s sugar and crème fraîche. Drizzle over the cooled cake and pile on the remaining blueberries. Finish with lemon zest and mint sprigs.
Makes 1 x 22cm loaf.
Recipe reprinted with permission of Bibby’s Kitchen@36. To see more recipes, please click here.
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