Lemon & blackberry Loaf

A deliciously moreish summer loaf. The moist lemon sponge is dotted with bursts of vibrant magenta blackberries.

Ingredients

175g butter, softened

175g caster sugar

3 large eggs

1½ teaspoons vanilla extract

175g self-raising flour

1 level teaspoon baking powder

Finely grated zest of 1 unwaxed lemon

Juice of 1 lemon

1 cupful blackberries

For the drizzle topping:

Juice of 1/2 lemon

Icing sugar to mix to a thick paste

Method

1. Heat oven to 180C/fan 160C/gas 4. Grease and line a 2lb loaf tin.

2. Cream together the butter and caster sugar until pale and creamy.

3. Mix the vanilla extract with the eggs in a small bowl then add the eggs and mix through until combined.

4. Reserve a tablespoon of flour and toss the blackberries in it.

5. Sift the rest of the flour and baking powder into the egg mixture and fold in using a palette knife.

6. Add the finely grated zest of 1 lemon and mix until well combined.

7. Gently stir in the flour-coated blackberries.

8. Spoon the mixture into loaf tin and level with the back of a spoon.

9. Bake for 50-55 minutes until a thin skewer inserted into the centre of the loaf comes out clean.

10. Remove the loaf from the oven using oven gloves and place on a wire rack to cool completely in the tin.

11. While the loaf is cooling, mix together the juice of 1/2 a lemon with enough icing sugar to form a thick paste.

12. Spoon the icing over the loaf and spread out gently with a knife.

13. Decorate with thin slices of lemon and serve.