So the weekend was somewhat traumatic. I won’t fill you in on all the events, but needless to say being trapped in a packed train carriage all the way from Shepherds Bush while the three teenagers I was escorting serenaded their fellow commuters with loud renditions of My Horse is Amazing (seriously – don’t bother watching it, it’s that bad) and then being politely told that we were, in fact, accidentally in the first class carriage, shall remain with me for a long time and was one of the lesser traumatising events of the weekend. Read out of that what you will.
Anyhoo. In other news, I’m still on the lookout for a lovely breakfasty-type recipe that’s also quite healthy (I know, I know… giving up alcohol and vowing to eat healthily for the whole of January was a BIG HUGE MISTAKE – I have learned both that I could never be teetotal, and that I can’t live without cake) still, it’s nearly over now). Yesterday I came across possibly one of the prettiest blogs I’ve ever seen: Eat Yourself Skinny. It turns out that not only is the blog pretty, but the writer, Kelly, is ridiculously pretty as well.
So I thought, well. If I eat what she eats, surely I’ll wake up looking exactly like her.
Anyhoo, on to the trial and error. I noticed that lovely Kelly’s blueberry and lemon bread was adapted from Joy of Baking, so I went back to the original recipe to have a look. Here’s my version. I had to change it all from cups, and I decided to use rapeseed oil instead of butter (similar calories, just much better for you). The result was yummy, although the inside of the cake was a bit too stodgy, presumably because beating the butter and sugar together introduces air into the mixture. So I say stick with butter (the calories are the same). I will say, though, that cutting it into the recommended 12 portions proved to be too much of a challenge. Still, if you do manage it, you’ll be pleased to know that it’s just 159 calories a slice (might be better to cut it into 6 slices, then cut each in half). I also used a sugar substitute to keep the calories down (I know, I know, but honestly you can’t taste the difference). Lastly, I used a whole punnet of blueberries which is a bit too much. Stick to 150g.
You will need:
6 tbsp granulated sugar substitute (try the new Truvia one – I haven’t been able to get hold of it yet)
1/2 tsp vanilla extract
Zest of 1 lemon
225g self raising flour
So preheat the oven to 180/gas 4 and spray a loaf tin with cake release (or butter it very lightly).
Beat the butter in a mixer (or by hand if you’re feeling butch), then add the sugar and beat until the mixture’s really light and fluffy. Add the eggs, beating between each addition, and then the vanilla extract and lemon zest.
Stir in the flour and then the milk. Finally, stir in the blueberries
Pop the mixture into the loaf tin and bake for about 50 minutes. Pop a knife tip into the centre to check that it’s done, otherwise leave for a bit longer.
Allow it to cool before slicing into your minute portions. It really is surprisingly lush though – and the blueberries make it quite jammy and sticky too. Top tip: freeze your slices (with a piece of greaseproof paper between each one). Then they’re easy to pop into the toaster for a quick and healthy breakfast.