Lemon and blueberry loaf cake

    1 hour 20 min

    A quick and easy lemon loaf cake chock-a-block with blueberries. Nuts add a bit of crunch, but are optional, and the lemon drizzle tops it off, creating perfection!

    873 people made this

    Serves: 12 

    • 75g butter, melted
    • 200g caster sugar
    • 3 tablespoons lemon juice
    • 2 eggs
    • 190g plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon salt, or to taste
    • 125ml milk
    • 2 tablespoons lemon zest
    • 60g walnuts
    • 145g blueberries, defrosted if frozen
    • For the lemon drizzle
    • 2 tablespoons lemon juice
    • 50g caster sugar

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat the oven to 180 C / Gas 4. Lightly grease a 20x10cm (8x4 in) loaf tin.
    2. Beat together butter, 200g sugar, 3 tablespoons lemon juice and eggs. Combine flour, baking powder and salt in a bowl; stir into egg mixture alternately with milk. Fold in lemon zest, nuts and blueberries. Pour cake mixture into prepared tin.
    3. Bake in the preheated oven until a skewer inserted into the centre comes out clean, 60 to 70 minutes.
    4. Meanwhile, combine remaining lemon juice and sugar in a small bowl. Remove loaf from tin and drizzle with the mixture. Cool completely on a wire rack.

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    Reviews & ratings
    Average global rating:

    Reviews in English (717)


    Foolproof... comes out great every time! I don't bother with the drizzle and add an extra 20-25g of blueberries - and have also done it with mixed berries... it disappears no matter who I make it for!  -  04 Dec 2017


    I was told this was very tasty via Facebook, It is!! and it is easy to make.  -  04 Mar 2015


    Very moist and with the glaze, this is more like a coffee cake. (Use powdered sugar for the glaze and increase by 2 tablespoons to thicken or else it's too runny and will run right off the cake) It's VERY soft coming out of the oven, so once it's cooled, cover it and refridgerate for a few hours or overnight to let it set or it will break coming out. It sets up like a bread the next day. And this is one recipe where adding too much blueberries will work against you. I've tried 1 1/2 - 2cups and it was way too much. Ended up with blueberry cake and too much juice inside. As the recipe suggests, use 1 to 1 1/4 cups, no more. I have used frozen blueberries with no problem. Be sure to coat berries in flour (fresh or frozen) to prevent them from sinking too much. Most of them sink anyway, but a little flour does help. Use quality bottled lemon juice and it will taste just as good. With frozen berries, I had to bake for almost 70 min. I've also put a brown sugar struesel on top when I want a little extra crunch and sweetness. **Tip - in the last 10 min. of cooking, brush the top with some of the glaze and put it back in the oven. The bread absorbs the glaze in the oven and won't be too wet. Brush on remaining glaze once it's done.  -  10 Jan 2007  (Review from Allrecipes US | Canada)