I never got a chance to post this before I went on holiday at the start of September and the season has moved on so it isn't quite as relevant, but heck you can still get raspberries and blueberries in shops, even if they aren't local. This recipe is just too good to pass up.
I found this recipe over at Katiecakes and Katie, the sweet girl that she is, once again gave me permission to re-post one of her recipe in cup measures. Katie made her original cake with raspberries. Indeed, the first, second and third time I made it (yes, it is that good), I also made it with rasberries, but then I moved on to blueberries and chocolate (not in the same cake). As expected the blueberries exploded beautifully, but the chocolate cake was too dense. If I was making the chocolate cake again, I would decrease the amount of flour, when adding cocoa. I have a notion to try it as a chocolate cake studded with raspberries. I don't have good photos of the raspberry or chocolate cakes as I was always making them at night and rushing out the door with them in the morning.
Please trust me when I say, you must try this cake. It is so quick and easy to make, so light and fluffy and the variations are endless. You could bake it plain or add raspberries, strawberries, blueberries, blackberries, chocolate chips, raisins, orange juice & peel, cranberries..... You get the idea and everybody who tried it fell in love with it. I have been asked for the recipe several times.
Katie used a 2 lb loaf tin, but as I got 2 loaf cakes out of this mixture, I can only assume my loaf tins are 1 lb tins. I have never been sure about this as I inherited the tins and use the same ones for all my loaf recipes. My rule of thumb being, if there is too much cake batter, the split it into 2 cake pans/tins.
Blueberry Loaf Cake with Lime Drizzle
225g/2 sticks/1 cup unsalted butter, softened
1 ¼ cups caster sugar
4 large eggs
zest of 2 limes
2 cups plain flour
2tsp baking powder
1 tsp vanilla extract
1 tsp cinnamon
juice of 2 limes
¼ cup caster sugar
Preheat oven to 180C. Line one 2lb non-stick loaf tin or two 1lb tins with non-stick baking paper.
Put all of the ingredients, except the blueberries, into a large bowl and beat together with an electric hand whisk or mixer, until smooth and combined. Stir in blueberries by hand.
Pour the mixture into the prepared tin and smooth the top. Bake in the preheated oven for 50-60 minutes until a skewer comes out clean when inserted into the centre of the loaf.
While the loaf is cooling mix together the lime juice and caster sugar. Poke deep holes into the loaf using a baking skewer and spoon the mixture over the top of the cake. Leave to cool in the tin before turning out.
Slice and enjoy.
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