Tradies’ Blueberry & Lemon Loaf Cake 

This loaf has such a delicate, buttery crumb and it’s absolutely gorgeous. 

Ingredients:

Makes one loaf 

• 190g sugar 
• 2 tbsps lemon zest 
• 150g butter, softened
• 3 medium eggs
• 90g flour + extra for dusting blueberries
• ½ tsp baking powder
• 110g ground almonds
• ¼ cup lemon juice
• 150g fresh blueberries
• ½ cup icing sugar
• Few drops of lemon juice and water 

Method:

1. Heat oven to 180 C fan bake. Grease and line a large loaf tin. 

2. Briefly pulse sugar with lemon zest in food processor. 

3. Cream the butter lemon sugar until really light and fluffy. Add in your eggs one at a time, beating between each and not worrying that it curdles a little, just move along and stir in the flour, baking powder, ground almonds and lemon juice. Make sure it’s all well combined but don’t overmix it. Lastly, fold in all the blueberries (dusted in a little flour). 

4. Gently scrape batter into the tin and bake 45-55 more minutes or until a skewer comes out with a few crumbs clinging to it. Cover with foil during cooking if it darkens too much. Cool in the tin before carefully turning out. 

5. Mix icing sugar with lemon juice and water to make a thin drizzle. 

6. When loaf is completely cool drizzle over icing and serve in slices. 

Other good food for hard-working tradespeople: 

Pizza using wraps for the base 

Fried Rice 

A decent sandwich – well seasoned and stuff with ham, cheese, beetroot, lettuce, mustard etc 

Afghans with raspberry icing 

Bacon & egg pie 

LISTEN ABOVE