Tamarillos For Chutney: Blueberry and Lemon Drizzle Loaf

This post is dedicated to my lovely mother-in-law, Wendy Singer. She is turning a grand age of 80 and we are off down south to celebrate her birthday. Lots of family and friends and plenty of memories to be made. Before we do that we are spending 6 days at Lake Rotoiti with Graham's brothers and their families, so lots of fun and food.

I was really inspired by Kim Evan's blueberry and poppy seed loaf that I decided to bake Wendy's Lemon cake and incorporate the poppy seeds and blueberries.

The result was a gorgeous moist cake, with an amazingly simple icing.

125g Butter
1 Cup caster sugar
2 Eggs
11/2 Cups self raising flour
1/2 Cup Milk
Pinch of salt
Grated rind of 1 lemon
1Tbl Poppy Seeds (optional)
1 Cup of fresh blueberries (you can use frozen too)

Topping
1/3 Cup Lemon Juice
1/4 Cup Castor Sugar

Blueberry Icing
11/2 Cups Icing Sugar
1/4 Cup Blueberries

1. Preheat oven to 180c, grease and line a loaf tin approx. (23cm x13cm) I have a silicone one so didn't need greasing.
2. Cream together the butter and sugar until light and fluffy, add eggs one at a time, making sure you beat well in between.
3. Then add the flour, salt and milk, mixing well, then the lemon rind and poppy seeds (optional) although I think it adds a wonderful crunch to the cake
4. Spoon a third of the mixture in your prepared tin and then dot some blueberries in the mixture, do this until all the mixture is in the tin. Top with remaining blueberries.
5. Bake for 45-50 min or until the skewer comes out clean

For the Topping
Mix the lemon juice and caster sugar in a pan over a low heat until the sugar is dissolved, Pour over the cake while it is still hot and still in the tin. Cool in the tin and then turn out and ice.

Blueberry Icing
A gorgeous simple icing that takes minutes to make. Blitz the blueberries and icing sugar in a food processor until it is spreadable consistency then spread over the cooled cake, and decorate with the rest of the blueberries, the result is fabulous!