A refreshing summer: Strawberry Milkshake and Lemon & Blueberry Loaf Cake

So, last year, I fell in love with lemon and blueberry muffins.

This year, I decided to make lemon and blueberry cake.

I filled a silicone loaf mould. Enough said.

Attempt number 2 will be in my new loaf tin, which I rushed out and bought to avoid the same thing happening again (you know, after it happened with my tea loaf, and I put it on my to-buy list... and forget).

To go with my fantastic yummy bake I made strawberry milkshake.

It was simple.

I mashed strawberries and stirred them in milk.

It was lush.

For the cake bake we used:
250g self raising flour
1tsp Bicarbonate of soda
100g golden caster sugar (plus a little for the top)
100g blueberries (plus a handful for the top)
100g butter
2 eggs
1 lemon
125mls vanilla yogurt

Method

1. Preheat the over to 180C.
2. Grease and flour a loaf tin.
3. Combine the sifted flour and bicarbonate of soda in a bowl, and mix in the sugar.
4. Zest the lemons and stir in with the blueberries. Make a well in the centre.
5. Melt the butter on a low heat, and leave to cool. Juice the lemons. Beats the eggs until smooth.
6. With the yogurt in a mixing jug, beat in eggs, followed by the butter and lemon juice.
7. Add the contents slowly into the well of the dry mix until combined.
8. Pour the mix into the loaf tin, stud with blueberries and sprinkle with caster sugar.
9. Bake for 60 minutes or until well risen and golden brown. Serve warm, or if you can wait, allow to cool.