Friday, 20 January 2017
LEMON BLUEBERRY LOAF
1/3 cup canola oil
1 cup sugar
2 tablespoons lemon juice
1 1/2 cups self raising flour
1/2 teaspoon salt
1/2 cup milk
1 punnet (125 grams)fresh blueberries
finely grated rind of 2 lemons
preheat oven to 180 c, grease sides and line bottom of 8 x 4 inch loaf tin.
whisk the oil, sugar, lemon juice and eggs together until well combined.
combine the flour and salt and whisk into egg mixture alternately
with milk, until well combined.
stir in the blueberries and lemon rind.
pour into tin and cook for 50 - 60 minutes or until golden on top and a skewer
comes out clean.
cool in tin for 10 minutes then tip out onto a wire rack to cool completely.
1 1/2 cups icing sugar
1 tablespoon butter, softened
mix the icing sugar and butter together with enough juice to make a spreadable paste.