This is a very simple variation of the cranberry and orange cake I posted earlier in the week. I actually made this on the same day but had forgotten to post up the recipe. Here it is, I am pretty sure you will love it and I urge you to try make this one.
2 cups self raising flour
1 cup caster sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup frozen cranberries
1/4 cup melted butter
2 tablespoons lemon juice
3/4 cup water
6 drops lemon oil flavouring (optional)
1.5 teaspoons butter, melted.
2 tablespoons icing sugar
4 drops lemon flavour (or vanilla)
Preheat the oven to 180C/350F
Mix all the dry ingredients together.
Stir in the blueberries.
Finally mix in the egg and liquids.
Mix well with a spoon and transfer into a lined or greased 2lb loaf tin. I use cake liners for mine.
Bake for 50 – 55 minutes, test for doneness using a cocktail stick.
Allow to cool for 15 minutes in the loaf pan and then transfer onto a wire rack.
Once cool make the frosting by melting the butter then stir in the icing sugar and flavouring.
Spread over the top of the cake and allow to set.