About this recipe:This is a quick lemon cake that benefits from the lovely addition of blueberries. You could leave out the berries if you're after a classic lemon drizzle cake, though the blueberries are heavenly!
75g butter, melted
200g caster sugar
1 lemon, juiced
200g plain flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons lemon zest
150g fresh blueberries
2 tablespoons lemon juice
4 tablespoons caster sugar
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat oven to 180 C / Gas 4. Grease and flour a 1 lb loaf tin. In a medium bowl, mix flour, baking powder and salt together and set aside.
In a large bowl, cream the butter and 200g sugar until light and fluffy. Add eggs, and beat well. Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest and blueberries. Pour into prepared loaf tin.
Bake for 60 to 70 minutes, or until a skewer inserted into the cake comes out clean. For the lemon drizzle, combine 4 tablespoons sugar with 2 tablespoons lemon juice. Drizzle over cake while still warm.
One of the nicest cakes I have ever eaten! The blueberries burst while cooking to give little pockets of zing - contrasting perfectly with the lemon. I only had one lemon and got away with just the zest and juice of that. I didnt drizzle either. Will remake many times! Thankyou! - 10 Aug 2011
Everyone in my family just loves this cake and its so easy to make too! I do occasionally have issues with sinking blueberries mind you but, even if they do end up at the bottom, it really doesn't spoil the cake one bit. - 03 Mar 2013
Made this cake for friends today and its all gone already! A beautifully moist cake and the blueberries really make it. I forgot to put the drizzle on but will do so next time to give a more lemony zing. May try it with raspberries instead aswell - 09 Mar 2013