Lemon and blueberry loaf cake

    Lemon and blueberry loaf cake


    623 people made this

    About this recipe: 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!

    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.

    Recently viewed

    Reviews (1)


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

    Write a review

    Click on stars to rate