Lemon Blueberry Loaf

This lemon blueberry loaf is the perfect afternoon tea cake, it is super moist and the flavour combination of lemon teamed with blueberries is delicious. The loaf can be left plain or iced with a simple lemon glacé icing or a lemon buttercream. The Tefal Cuisine Companion mixes the batter to perfection in a matter of minutes. I cut and freeze this loaf in individual portions to take to work for an afternoon tea treat.

Note: I used a 20x10cm base measurement loaf tin
Note: I use eggs from an 800gm carton of 12 eggs.
Note: Butter should be very soft.

210 gms Self Raising Flour
70 gms Butter softened
140 gms Caster Sugar
35gms Lemon Juice
125 gms Milk
1/2 teaspoon pure Vanilla Extract
Zest of 2 Lemons
2 Eggs (see note)
1 cup frozen Blueberries
Insert Kneading Blade. Stopper out.
Add all ingredients EXCEPT blueberries
Pastry P1:1min 30sec scraping bowl with spatula as necessary
Remove blade
Gently fold in frozen blueberries, pour into greased loaf tin and bake at 160deg for 50-60 mins or until done when tested.
Leave in tin 5 mins before turning out onto wire rack to cool.
Leave plain or ice with a lemon glacé icing or a lemon buttercream.