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!
75g butter, melted
200g caster sugar
3 tablespoons lemon juice
190g plain flour
1 teaspoon baking powder
1 teaspoon salt, or to taste
2 tablespoons lemon zest
145g blueberries, defrosted if frozen
For the lemon drizzle
2 tablespoons lemon juice
50g caster sugar
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat the oven to 180 C / Gas 4. Lightly grease a 20x10cm (8x4 in) loaf tin.
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.
Bake in the preheated oven until a skewer inserted into the centre comes out clean, 60 to 70 minutes.
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.