Lemon & Blueberry Loaf Cake

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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

  1. Pre-heat the oven to 160C Fan/350F/Gas Mark 4 and grease and line a 2lb loaf tin
  2. Mix together the butter and caster sugar using an electric mixer or a spoon until light and fluffy, around 3 minutes
  3. Add the eggs and milk and whisk in until well incorporated
  4. 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
  5. Fold in the lemon zest
  6. Put a layer of the cake batter, about 1cm deep into the base of the lined tin
  7. Then gently fold the blueberries into the remaining cake batter
  8. 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
  9. Mix the lemon juice with icing sugar until you get a pourable consistency, drizzle it all over the cake
  10. Add some blueberries and lemon zest to decorate if you like
  11. Store in an airtight container in a cool place and eat within 3 days


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