How to Make
Lemon & Blueberry Breakfast Tea Loaf Cake
Time
30 Minutes + 70 Minutes Cooking
Difficulty
Easy
Serves
8-10 Slices
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1.
Pour the milk into a mug and heat in the microwave for 30-60 seconds until piping hot.
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2.
Place the Whittard English Breakfast Teabag into the milk and leave to infuse whilst you make the loaf cake.
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3.
Preheat the oven to 160°C (fan).
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4.
Line the base and the long sides of a 2lb loaf tin with greaseproof paper.
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5.
Beat the margarine (or butter) and sugar together until light and fluffy.
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6.
Beat in the eggs one at a time, adding a tablespoon of the 300g flour after each egg to stop the mixture from curdling.
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7.
Add the remaining flour, the milky tea infusion and the zest and juice of the lemon and gently fold the mixture together until smooth and fully combined.
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8.
Toss the blueberries in a little flour (this will stop them from sinking) and fold them into the cake mixture.
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9.
Spoon the mixture into the loaf tin, spreading it to the edges and smoothing it out the top.
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10.
Bake for 60-70 minutes until risen, golden on top and a toothpick inserted into the middle comes out clean. Leave to cool completely.
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11.
Mix the icing sugar and lemon juice together until combined. The consistency of the icing should be thick but still pourable. If it's too thick, mix in a teaspoon of cold water at a time until it reaches the right consistency.
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12.
Pour the icing over the loaf cake, letting it drip down the sides.
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13.
Leave to set for 20 minutes, then decorate with lemon slices.
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14.
Slice and enjoy!
