Lemon and Blueberry Cake

I never did get back to the computer yesterday afternoon to write up this recipe. I have been wanting to post this all week.

I first discovered this cake at the beginning of the lemon season and have made it a few times over the last couple of months. I made it again last week when a friend came for morning tea. It's a good cake to make when friends come over because it is quick and dead easy. It's as easy to make as any simple loaf cake, but very impressive, as if you have gone to a lot of trouble.

I guess my secret is out now, here is the recipe.

Lemon and Blueberry Cake

make 1 loaf

• 225 grams butter (softened)
• 1 cup caster sugar
• 3 eggs
• 2/3 cup plain flour
• 1 cup ground almonds
• 2/3 cup polenta
• 2 teaspoons baking powder
• zest and juice of 1 lemon
• zest and juice of 1 lime
• 1 cup blueberries

for the lemon syrup

• juice of 1 lemon
• 1/2 cup icing sugar

Preheat oven to 180 degrees. Grease and flour a standard 11x21cm loaf tin. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time and mix until well combined. Fold in the flour, almonds, polenta, baking powder and the lemon and lime zest and juice. Gently fold in the blueberries. Spoon the mixture into the prepared cake tin and bake for 40 minutes. Cover with foil and bake for a further 20 minutes or until a skewer comes out clean when tested. Allow to sit in the tin for 5 minutes. 

Mix the lemon juice and icing sugar together in a small bowl. Poke the cake all over with a skewer and pour the syrup over the cake. Leave it to soak into the cake, before turning it out to cool on a wire rack.

This recipe is from "Bills Basics"