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!
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)