Monday, 18 March 2013

Monday Bake - Lemon and Blueberry Loaf

Since Christmas Minibakebakegirl has been working hard rehearsing with year 5 and 6 pupils from her school for The County Dance Festival.   Every two years, schools from across Hertfordshire take part in this two night event.  On Wednesday Minibakebakegirl had a very early start as we dropped her off at 7.30am.  They went by coach to the Alban Arena, rehearsed in the morning, performed the matinee, had tea at Pizza Express then performed in the evening which we went to see with FatherInLaw and SisterInLaw.    The theme was "A Night At The Movies".  There were dances inspired by films like Twilight, Scream, Men In Black and The Lion King.  I am probably biased, but their routine was one of the best.  Minibakebakegirl loved it and has been wearing her school County Dance Festival hoodie ever since!

On Thursday we went to see Matilda in London.  We all loved it; the girl who played Matilda was excellent, as was Miss Truchbull.   The set was amazing - I loved the way the desks came out of the floor and the scene with the swings would have been a bit scary if you were in the front row!  The night before we went, there was a power cut and, unfortunately for the audience, they didn't fix the problem in time to do the show that night.

After such a busy few weeks - we did nothing this weekend. We slept in late both days, I  pottered around the house doing housework and did lots of cross stitching and TV watching.  The weather has been really wet and windy, so perfect for staying indoors.

Today I made a lemon and blueberry loaf cake.  Lemons always make me think of warm summer days and I love the way they make the whole kitchen smell so yummy. I also love blueberries - I can easily eat a whole punnet without realising. Also I noticed I haven't made a loaf cake on my blog since before Christmas.

200g margarine
200g caster sugar
4 eggs
zest and juice of one lemon
175g plain flour
1 tsp baking powder
75g ground almonds
150g blueberries
1 tbsp demerara sugar

Preheat the oven to 180c/Fan 160c/GasMark4
Line a 2lb loaf tin with a loaf tin liner (I use Lakeland)

Place the margarine and sugar in a large bowl.
Cream together until light and creamy.

Add the eggs one at a time beating well between each one, add the lemon zest and juice
Sift in the flour, baking powder and almonds.

Spoon half the mixture into the tin, then scatter over half the blueberries.  Cover with the remaining mixture and scatter over the rest of the blueberries - pressing in slightly.  Sprinkle over the demerara sugar.

Bake for about 50 - 60 minutes. (Check after 45 mins - if the top is browning too quickly cover with some foil)

Check the cake is cooked - when an inserted skewer comes out clean - if it doesn't pop the cake back in the oven for another 5 minutes - then check again - repeat as necessary.
Leave to cool in the tin. 

Practically all my blueberries sank to the bottom - this time, but I do like their squidgy jamminess in this cake :o)

See you next week


1. Do Your Thing - Basement Jaxx
2. Super Massive Black Hole - Muse
3. Footloose - Kenny Loggins

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