12 Mar 2015

Blueberry and Lemon Drizzle Mini Loaf Cakes

Blueberry and lemon drizzle mini loaf cakes

I turned to one of my Mary Berry cookbooks for this delicious recipe - I've adapted her lime and blueberry ring drizzle cake and used lemon to replace her suggested lime but only because I had lemons in the fridge, this was an instantaneous bake and there wasn't time to go out shopping for a few limes. The crystallised lemon rind is quick, easy to make and delicious, not a step to miss out.

110g soft butter
110g caster sugar
175g self-raising flour
½ tsp baking powder
2 large eggs
1 tbsp semi-skimmed milk
finely grated zest of 1 lemon
50g blueberries (use some of the measured flour to coat the blueberries)

Crunchy glaze:
3 tablespoons lemon juice
75g granulated sugar

Crystallised lemon rind:
1 lemon rind (I used a zester)
70g caster sugar
100ml cold water

You will need: 8 greased and lined mini loaf moulds.

Preheat the oven to 180ÂșC.  Cut 8 strips of baking parchment and line the loaf tin moulds.

mini loaf tin lined with paper strips

Place the butter, caster sugar, flour, and baking powder in a large bowl. Add the eggs, milk, and lemon zest. Beat with an electric hand whisk for about 2 minutes until smooth.

Divide half the batter between the eight moulds. Scatter the floured blueberries over the batter. Spoon the rest of the mixture over the blueberries and spread it evenly to cover the fruit.

mini loaf tins filled with cake batter

Bake for 25-30 minutes or until well risen. Whilst the cakes bake, make the glaze by mixing the lemon juice with the granulated sugar.  Leave the cakes to cool in the tins for a few minutes, then loosen the sides with a palette knife. Lift them out of the tin with the baking paper strips and place on a wire rack to cool.

mini blueberry and lemon drizzle loaf cakes drizzled with a crunchy glaze

While the cakes are still warm, prick them all over with a skewer. Stir the glaze, then spoon it over the warm cakes. Leave to cool.

To make the candied lemon rind, use a zester to remove the rind from lemons in long strands. Or, if you are handy with a knife, thinly slice the lemon rind away from the lemon and cut into fine strips. Line a baking tray with non-stick baking paper. Combine the rind, sugar and water in a saucepan over a medium heat and cook, stirring, until sugar dissolves. Bring to the boil. Reduce the heat to medium/low and simmer for 10 minutes or until the rind is translucent. Remove from the heat. Use a fork to spread the rind in a single layer, over the tray. Put to one side for 5 minutes to set.
Now the candied zest is ready to decorate the cakes as you wish.