Many of my cakes are made as a result of having stuff to use up in my fridge or fruit bowl, and rather than having some bananas ready to use up, I had some blueberries for a change, which were looking a little squishy instead so, naturally, I included them in a cake! (and makes a change from banana loaf LOL!)
I also found some lemon yogurt and a lemon in my fridge, and when I hunted down some ground ginger near the back of my spice cupboard, I knew that these together with the blueberries would make for a cracking loaf cake.
It is a loaf cake recipe which I use often and have featured on this blog many times too, although I change the recipe slightly depending on what fruit I have or what flavour yogurt I have lurking inside my fridge.
I decided to add some icing as decoration and for some extra flavour too, something I do not always do with this recipe, but I felt it would work well in this case.
And I was right. The cake was moist and slightly tangy with a subtle heat of ginger and little bursts of sweet blueberry, and when mixed with the lemony icing – well it was delicious!
If you fancy trying it out for yourself then here is how I made it:
- 115g unsalted butter
- 200g caster sugar
- 2 eggs
- 1½ tsp ground ginger
- 250g self raising flour
- 100g yogurt - I used a lemon one
- 200g blueberries (keep 12 back for decoration)
- *Lemon Icing*
- 5 tbsp icing sugar approx
- the juice of 1 lemon
- the zest of ½ lemon
- pre heat the oven to 180oC / 160 oC (fan)
- grease and line a 1lb loaf tin
- cream together the butter and sugar for about 5 minites until pale and creamy
- add the eggs, the ground ginger and a spoonful of the flour and beat the mixture for a couple of minutes
- Add the remaining flour and the yogurt and mix until combined - being careful not to over do it
- Pour ⅓ of the batter into the loaf tin and scatter over ½ the blueberries
- Repeat with another layer of batter and add the remaining blueberries,a nd then top with the final ⅓ of the batter and smooth over the top with a knife
- Cook for about 45 - 50 minutes until risen, golden and cooked right through
- Allow to cool and then remove from the tin and place on a wire rack
- Once cooled completely make your icing by mixing the icing sugar with the lemon juice to make a thick consistency - you may need to add more icing sugar if not thick enough
- Then pour over the top of the cooled cake, and scatter some lemon zest
- Add a line of blueberries
- Enjoy with a cup of tea
It is very easy to make and it really tastes lovely.
Linking up to: