Lemon and blueberry loaf cake

Lemon and blueberry loaf cake


621 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.

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Reviews (1)


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

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