Blueberry Lemon Loaf

Step 1: Preheat the oven to 200°C/390°F (180°C fan forced).

Step 2: Butter and line a loaf pan with parchment paper. A 21 x 11 x 7 cm (8.3 x 4.5 x 2.75-inch) pan makes a tall loaf.

Step 3: Toss the blueberries with the flour. Less flour will stick if the berries are dry, and more if they are frozen. This helps keep them suspended in the batter.

Step 4: Whisk the dry ingredients together in a bowl.

Step 5: Make a well in the dry ingredients and add the wet ingredients. Whisk until incorporated.

Tip: Stop mixing once the batter is combined and no streaks of flour remain.

Step 6: Fold in the blueberries, including any flour left in their bowl.

Step 7: Pour the batter into the prepared pan. Bake for 50 minutes, then cover with foil and bake for a further 15–25 minutes, or until a skewer comes out clean. Check after 15 minutes; if the skewer comes out with batter on it, bake for a further 10 minutes.

Step 8: Rest the loaf for 5 minutes, then turn it onto a cooling rack and cool completely. Once glazed, wait about 20 minutes for the glaze to set before slicing.

Step 9: Whisk the icing sugar and lemon juice until smooth, adding milk only if needed to reach the right thickness. Set the cooled loaf on a rack over a baking tray and pour or spread the glaze over it. Scrape the glaze drippings from the tray back onto the loaf.

Tip: Keep the glaze thick enough to drizzle or spread rather than making it too thin.