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