THE LEMON LOAF THAT SURVIVED A RAINY SUNDAY
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Makes one small loaf, about 10 slices.

You need: 190 g plain flour, 150 g sugar, 2 tsp baking powder, a pinch of salt, 2 eggs, 120 ml milk, 80 ml neutral oil, zest of 1 lemon, and 100 g blueberries.

Heat the oven to 350°F. Line a 21 x 11 cm loaf tin. Whisk the dry ingredients in one bowl and the eggs, milk, oil, and zest in another. Fold together just until the flour disappears. Fold in the berries. Scrape into the tin and bake for 45–55 minutes, until a skewer comes out without wet batter. Cool for 15 minutes in the tin, then lift onto a rack.

Optional glaze: stir 60 g icing sugar with 2–3 tsp lemon juice and drizzle over the cool loaf.

Notebook margin: frozen berries work; add them straight from the freezer. The loaf is easier to slice once cool. Patience is the hardest ingredient.

— MabelMaybeLater