Blueberry Lemon Loaf

[rhubarbjam]

This bread is lovely but quite dense, which is what makes is very suitable as a breakfast loaf! When warmed and paired with some salted butter, it fills you up and leaves you feeling cosy. While you can use fresh blueberries it won't use a full punnet, so I do recommend using frozen ones and then keeping the rest of the bag in the freezer for the next time you make this recipe.    

Ingredients:

- 1/2 cup of vegetable oil
- 1/2 cup of caster sugar
- 2 large eggs
- 2 teaspoons vanilla essence
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/2 cup of milk
- 3/4 cup  of frozen blueberries
- 1 1/2 cups plain flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt

Optional: Some lemon juice + icing sugar for glaze
 
Method:

1. Preheat oven to 180 degrees celsius. Line loaf pan with baking paper.   

2. Mix oil and sugar with hand mixer. Add zest, juice, vanilla, eggs, milk. Mix together. 

3. Combine flour, baking powder, salt. Slowly add this to the wet mix. Add blueberries and fold gently with a spatula. 

4. Pour into the loaf pan. Cook 40-45 minutes. 

Optional: Combine icing sugar with lemon juice to make a glaze and pour over the loaf when fully cooled.