There’s still 1 kg of self-raising flour in the pantry cupboard … I have my fingers crossed that on the next visit to the supermarket, I will be able to restock. The flour shelves were completely bare on my last visit.
1/2 cup of butter, room temperature
1 cup of white sugar
juice and zest of one lemon
1 and a 1/2 cups of self-raising flour
1 teaspoon baking powder
generous pinch of salt
1/2 cup of milk
1 cup blueberries, fresh or frozen
Heat the oven to 160C Fan. Grease a loaf tin.
Mix part one: cream the butter and sugar together until fluffy. Mix in the lemon juice, zest and eggs,
Mix part two: Stir in the flour, baking powder, salt and milk until the batter is mixed. Gently fold in the blueberries.
Pour batter into the loaf tin. Bake for about an hour – the top should bge golden brown and spring back when you touch it.
Allow to cool. Slice. Enjoy.
Recipe and image from Pinch of Yum.