Budgetpantry

Blueberry Butter Loaf Cake

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9 x 5 x 3 inch loaf tin
6.58 (less if you omit the blueberries)
3 eggs
5 tablespoons milk
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
1 package blueberries, 125g
1. Preheat oven to 170C. Lightly grease a 9 x 5 x 3 inch loaf tin and line with baking paper.
2. In your stand mixer, beat egg whites still stiff peaks form. When done, keep in fridge til later use. For a tutorial on how to beat egg whites, please see this post.
3. Combine the butter and sugar. Beat on low speed til pale and creamy.
4. Add the egg yolks, one by one (about 30 seconds before adding the next one), plus the vanilla essence.
5. Sift the flour and baking powder. Add in two additions, followed by the five tablespoons milk. Scrape down the sides as you beat to combine.
6. Add the whipped egg whites and fold in til combined. Set aside 18
7. Pour the batter into your prepared tin and decorate the top with blueberries. Bake for 45 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. Cool before eating, but I never do.
2.20 for butter
2.98 for blueberries
0.00 for eggs (thank you Egg Story
0.30 each)
0.40 for lemon