Best prepared in one of Kleenmaid’s ovens. Click here for more info
Preheat oven to 160 degrees. Line a 10 cm x 20 cm loaf tin with baking paper.
Cream butter and sugar and lemon rind until pale and creamy.
Beat the eggs in gradually. Fold in the flour, almond meal, baking powder and milk.
Fold in the blueberries. Spoon into tin and smooth the surface.
Bake for 1 hour and 10 minutes or until skewer comes out clean when inserted. Set aside for 5 minutes, then transfer to a wire rack to completely cool.
Combine icing sugar and lemon juice and pour over the loaf. Allow it to set, then serve.
Lightly dust the blueberries in a little flour before adding to the mixture. This will prevent the fruit sinking to the bottom of the cake.