Summer is over, well it was never really here so now is probably as good a time as any to make this cake. It’s great with coffee but topped with some icing or buttercream, it can double as dessert. It’s about as cheap and easy as baking gets, using mainly cupboard ingredients so it’s a useful recipe to have at hand.
180g (1 1/2 cups) flour
1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
113g (1 stick) butter
200g (1 cup) granulated sugar
1/2 tsp vanilla extract
2-3 tbsp lemon juice
zest of 1 lemon
60ml plus 1 tbsp buttermilk
1 1/2 cups blueberries tossed in 1 tbsp flour
1. Preheat oven to 180 C. Butter and flour a loaf tin (approx. 8 1/2 x 4 1/2). In a small bowl mix together flour, baking powder, baking soda and salt.
2. Beat butter and sugar together in a large bowl until smooth. Beat in eggs, one at a time, then vanilla extract, lemon juice, and lemon zest using electric mixer. Add buttermilk and beat until just combined. Add flour and beat until incorporated. Gently fold blueberries into batter.
3. Add to loaf tin and bake for about 50 mins or until a skewer comes out smooth. Let cool for 10 minutes and turn out onto a wire rack.