I haven’t baked with sugar for a very long time, but it’s been a week.

With looming retrenchments at my workplace I lifted my spirits by treat myself to a full-on sugared cake. To be honest, this is more like a bread, but if you bake it a little under it’s soft and moist.

This cake also made me think of iced buns. When I was in primary school sugared buns with cream was one of my favourite things to buy at the tuck shop. This loaf took me back to St Anne’s, in East London, on the steps of the hall where I often ate my lunch at break time. Life truly is sweet with a cake in your hand.

Did you know: Blueberries are an antioxidant and in cake, when baked, it’s tart and not too sweet.

Ingredients

1/2 cup blueberries

1 1/2 cups of stoneground white flour

1/4 cup castor sugar

1 tsp baking powder

pinch of salt

1/2 cup low fat milk

2 tsp vanilla essence

2 large eggs

1/3 cup olive oil

zest of 1 lime

juice of 1 lime

For the icing

juice of 1/2 lemon

1/2 cup icing sugar

Method

1. Preheat oven to 180 degrees.

2. Line a loaf pan with parchment or spray it with Spray-And-Cook.

3. Mix all the wet ingredients, including the zest with a whisk for 1 minute.

4. Sift dry ingredients and whisk sugar into it. Make a well in the center and add all the wet ingredients.

5. Mix well with a spatula and add in blueberries.

6. Pour into your baking pan and bake for 30-35 minutes.

7. To mix the icing, whip the lemon juice and icing sugar together.

8. Pour it over the cool cake and enjoy.