Blueberry loaf cake

A quick and delicious blueberry cake. Moist, simple to prepare — just mix everything together with a whisk. The cake is light and fluffy thanks to the addition of kefir or buttermilk. If you prefer, wild blueberries can be replaced with blueberries.

Ingredients for the blueberry loaf cake:

• 250 g plain flour
• 1 teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• 1 large egg
• 180 g caster sugar
• 240 ml kefir or buttermilk
• 80 ml sunflower or rapeseed oil
• 2 teaspoons vanilla extract (or 8 g vanilla sugar)
• 180 g blueberries, plus extra for topping

All ingredients should be at room temperature.

In a large bowl, combine the egg, sugar, kefir (or buttermilk), oil and vanilla. Whisk until well combined. Sift the flour, baking powder and bicarbonate of soda directly into the bowl. Mix gently with a whisk until just combined — do not overmix. Fold in the blueberries briefly.

Grease and flour a loaf tin (20 x 10 cm at the base, 22 x 12 cm at the top), tapping out the excess flour (or line with baking parchment). Pour in the batter and level the surface.

Bake at 170°C for 50–60 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven, cool in the tin, then transfer to a serving plate. Drizzle with icing and sprinkle with extra blueberries for decoration.

Ingredients for the icing:

• ¾ cup icing sugar
• 2 tablespoons water
• extra blueberries, for decoration

Place the icing sugar in a bowl and start by adding 1½ tablespoons of water. Mix until smooth and lump-free. Adjust the consistency with more icing sugar (if too thin) or a little extra water (if too thick).

Enjoy!