Lemon, Blueberry & Raspberry Loaf Cake

Serves 8


50ml Littleseed Rapeseed Oil, plus extra to grease your loaf tin

200g self-raising flour

175g caster sugar

2 medium eggs

200g soured cream

2 tsp. vanilla extract

Finely grated zest of 2 lemons

125g mix of blueberries and raspberries


75g icing sugar, sifted

1½ tbsp lemon juice


50g blueberries


Preheat the oven to 180°C (160°C fan) mark 4. Grease and line a loaf tin with baking parchment. In one large bowl sift the flour and add sugar and a pinch of salt and stir together. Add the remaining wet ingredients, except for the blueberries, and whisk briefly until just combined.

Fold in most of the berries and pour the mixture into the loaf tin. Scatter over the remaining berries and bake for about 60 / 70 minutes, or until golden and a skewer inserted into the centre comes out clean. Cool in tin for 10 minutes then gently ease out and leave to cool on a wire rack.

Mix icing ingredients in a small bowl until smooth and then drizzle over cake once fully cooled. Scatter over the berries and serve!

Jennie Palmer