Lemon Drizzle Loaf
Ingredients

100g unsalted butter
150g caster sugar
100g blueberries
2 eggs, beaten
150g self-raising flour
4 tbsp whole milk
2 lemons, zested and juiced
100g icing sugar

Method

Step 1: In a large bowl, cream together the butter and caster sugar until smooth and fluffy. Add the eggs and sieve the flour in to the mixture and mix well to combine, add the milk, lemon zest and blueberries and mix again.
Step 2: Pour the mixture into a lined loaf tin, and bake at 180°C for 45 minutes, until golden. Place on a wire rack until cooled.
Step 3: To make the icing, mix the lemon juice and the icing sugar until a smooth consistency is formed.

Once cooled, top the loaf with icing and grate over some lemon zest.