Lemon and blueberry is one of my favourite cake flavours, and I love an easy loaf cake recipe too (or you might know them as pound cakes), so this Lemon & Blueberry Loaf Cake is a perfect bake! It’s a light sponge flavoured with lemon zest and packed with juicy blueberries, and drizzled with a zingy lemon juice icing. It’s a simple, yet impressive bake that is sure to go down well with any crowd!
For the loaf cake
- 200 g Butter or baking spread softened, unsalted
- 200 g Caster sugar
- 4 Eggs large
- 2 tbsp Milk
- 225 g Self raising flour
- 2 Lemons zest only
- 150 g Blueberries fresh
For decoration (optional)
- 75 g Icing sugar
- 2-3 tsp Lemon juice
- Blueberries
Instructions
- Pre-heat the oven to 160C Fan/350F/Gas Mark 4 and grease and line a 2lb loaf tin
- Mix together the butter and caster sugar using an electric mixer or a spoon until light and fluffy, around 3 minutes
- Add the eggs and milk and whisk in until well incorporated
- Before you whisk in the flour, take away a spoonful and mix it into the blueberries to fully coat them with flour. Then whisk the remaining flour into the cake mixture gently until fully combined
- Fold in the lemon zest
- Put a layer of the cake batter, about 1cm deep into the base of the lined tin
- Then gently fold the blueberries into the remaining cake batter
- Pour the batter into the loaf tin and bake for 1 hour, or until a skewer inserted in the centre comes out clean. Leave to cool fully
- Mix the lemon juice with icing sugar until you get a pourable consistency, drizzle it all over the cake
- Add some blueberries and lemon zest to decorate if you like
- Store in an airtight container in a cool place and eat within 3 days
