Lemon Blueberry Loaf Cake With Blueberry Glaze

FOR LEMON BLUEBERRY LOAF CAKE

• 260 g (2 cups) Plain Flour/All purpose Flour
• 3 eggs (UK medium-sized)(weight without shell = 58 g)
• 100 g (1/2 cup) Vegetable oil
• 250 g (1 1/4 cup) White Granulated Sugar
• 60 g (1/4 cup) Greek yoghurt
• 60 ml (1/4 cup) whole Milk
• 1 tbsp Lemon zest
• 2 tbsp Lemon juice (freshly squeezed)
• 8 g (2 tsp) Baking Powder
• 1/2 tsp Salt
• 1/2 tsp Vanilla extract 
• 135 g (1 cup) Fresh Blueberries (or frozen)

FOR LEMON BLUEBERRY GLAZE

TO MAKE BLUEBERRY JUICE

• 65 g (1/2cup) Blueberries, fresh or frozen
• 1 tbsp granulated sugar
• 1 tbsp lemon juice                       

TO MAKE GLAZE

• 162 g (1 1/4 cup) Icing sugar/powdered sugar, sifted 
• 1 tsp Lemon juice, freshly squeezed 
• 2 tbsp Blueberry juice
• 3 tbsp Heavy cream/double cream, slightly warm

FOR LEMON BLUEBERRY LOAF CAKE

1. Make the Lemon sugar! This step is very important because most of the flavour in a lemon comes from the very outside of the zest so when lemon oil in the zest is mixed with sugar, it enhances the flavour. Using a zester, zest a whole lemon. Don’t go too far while zesting the lemon. Rotate the fruit while grating the lemon as you don’t want the white part of the lemon because it's bitter. In a small bowl, mix the sugar and lemon zest. Use your fingers to rub the zest into the sugar (about 1 minute). Lemon zest-infused sugar is ready. Set aside to infuse completely for about 5 minutes.
2. Preheat the Fan oven to 155C/311F (For a conventional oven: 175C/347F). Prepare a 9x5 inch loaf pan with baking paper leaving the overhangs on the larger sides of the pan for easy removal of the loaf cake once baked. Set aside.
3. Sift plain flour (all-purpose flour), baking powder and salt in a large mixing bowl. Whisk them together and set aside.
4. In a bowl, mix together milk, greek yoghurt and freshly squeezed lemon juice.
5. In a large bowl add eggs, lemon sugar and vanilla extract, and whisk together to combine well (about 2 minutes). Add in vegetable oil and whisk again. Add in the milk mixture, and whisk together until well incorporated. Scrape the sides of the bowl with a spatula as needed.
6. Then add the dry ingredients and mix until just combined. Be careful not to over-mix the batter if you want light and airy crumbs.
7. Toss the fresh blueberries in 1 tbsp extra flour, add them to the batter and then gently fold them in. Pour the batter into the prepared loaf pan and spread it evenly. 
8. Bake for 55-60 minutes or until a toothpick inserted in the centre, comes out clean. Let it cool for 10-15 minutes before removing it from the pan. Remove from the loaf pan using overhang baking paper. Place on the wire rack to cool completely before glazing.

FOR LEMON BLUEBERRY GLAZE

1. In a small saucepan, cook blueberries, sugar and lemon juice over medium heat, stirring occasionally. Cook until the blueberries have broken down, released their juices and the mixture becomes almost thick (about 5-10 minutes). Pass through a strainer, and discard the skin and seeds. Let the blueberry juice cool.
2. In a medium bowl, whisk together the sifted icing sugar/powdered sugar, slightly warm double cream/heavy cream, lemon juice and blueberry juice (thick) until it becomes a smooth and pourable glaze. If the glaze is too thick, add more lemon juice, if too thin, add more icing sugar.
3. Drizzle over the loaf cake that has cooled completely after baking.
4. Top it off with fresh lemon zest and fresh blueberries (optional). Make 8-10 slices, using a sharp knife. Enjoy straight away or pop in the fridge to set the glaze for 20-30 minutes.