Wednesday, you know what means.

Welcome back to the Sweet spot!!

Let’s have another recipe Wednesdays.

As the warm summer breeze fills the air.

The sun’s out in all its glory.

The long-awaited summer months have finally descended upon us.

It feels as if a trip to the beach is in order.

Let’s make the most of every moment.

We are here for a good time, not a long time.

Now is the perfect moment to indulge in the flavours of the season.

Whether you're hosting a party, enjoying a family picnic, or simply relaxing with a cup of tea in the garden.

Nothing compares to a homemade treat to seize the moment.

Lemon Blueberry Loaf Cake:

A lovely loaf cake combining the zesty tang of lemon with the sweetness of blueberries.

It’s light and a perfect remedy for those sunny afternoon cravings.

Ingredients:

• 180g plain flour

• 1 tsp baking powder

• 1/2 tsp salt

• 115g unsalted butter, softened

• 200g granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• Zest of 1 lemon

• 60ml milk

• 200g fresh blueberries (you can use frozen if fresh are not available)

Lemon Glaze:

• 100g icing sugar

• 2-3 tbsp freshly squeezed lemon juice

Method:

1. Preheat your oven to 175°C. Grease and line a 9x5-inch loaf tin with parchment paper.

2. In a bowl, whisk together the flour and baking powder. Set aside.

3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.

4. Beat the eggs in individually, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and lemon zest.

5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.

6. Gently fold the blueberries into the batter.

7. Pour the batter into the prepared loaf tin and smooth the top. Bake in the preheated oven for 50-60 minutes or until a skewer inserted into the centre comes out clean.

8. While the cake is baking, mix the icing sugar and lemon juice in a small bowl until smooth. If needed, adjust the consistency with more lemon juice.

9. Once the cake is done, allow it to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Drizzle the lemon glaze over the cooled cake, letting it drip down the sides.

10. Slice and serve your Lemon Blueberry Loaf Cake with a refreshing iced tea or your favourite summer beverage.

11. You can add 10g of poppy seeds to this dish if you would like.

Here’s to some more high temperatures, and the summer continues this way.

Nothing is better than to relax in the evening after a day’s work with the sun still out.

God knows we have enough terrible weather to contend with.

That’s it for another Recipe Wednesdays.

As always,

Stay Sweet.

Dominic.