Blueberry and white chocolate loaf cake with lemon drizzle

    1 hour 25 min

    This was my first attempt at a fruity loaf, so I was a tad apprehensive before I started this recipe. But as a novice, I have to say it is the easiest recipe I have ever used. Perfect for a beginner! The resulting loaf is fruity, moist and sweet with a lovely unexpected tang from the lemon drizzle. It's so good my dad even recommends it and he NEVER recommends my baking (usually too sweet for him)! Give it a go and enjoy.

    28 people made this

    Makes: 1 loaf cake

    • 1 lemon, juice and zest
    • 200g caster sugar
    • 75g butter, melted
    • 2 eggs
    • 200g plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 125ml buttermilk
    • 75g blueberries (fresh or frozen)
    • 75g white chocolate chips
    • 1 heaped tablespoon icing sugar

    Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

    1. Preheat oven to 180 C / Gas 4 and grease and line one 23x12cm (9×5 in) loaf tin with baking parchment.
    2. Zest the lemon, then squeeze the juice from it. You should have approximately 4 tablespoons of juice, which will be divided. Set zest and juice aside.
    3. In large mixer bowl, beat together the sugar, melted butter, 3 tablespoons of the lemon juice, lemon zest and the eggs.
    4. In smaller bowl, sift together the flour, baking powder and salt. Add half to the egg mixture and beat to combine. Add the buttermilk, combine and then add the rest of the flour mixture. Beat until smooth. Fold in white chocolate and blueberries. (YUM!) Pour cake mixture into the prepared tin.
    5. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Cool for 20 minutes in the tin, then gently turn out onto a platter or rack.
    6. While warm, combine the remaining lemon juice with enough icing sugar to create a semi-thin glaze. Pour evenly over the bread. Try not to dive in just yet, it will be hard but wait for the glaze to set then dig in!


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    Reviews in English (6)


    Lovely, very difficult to wait for it to cool down, was just too yummy. I baked exactly as per recipe, except on 170 as I have a fan oven.  -  09 Nov 2013


    Delicious! Flavours I'd not normally put together were lovely. I didn't have a loaf tin that large so I used a springform cake tin (without baking paper) and it turned out fine, albeit flatter because of being a bread rather than cake mixture. My family devoured it!  -  08 Sep 2014


    This is a lovely 'loaf' - it has a subtle flavour with the surprise of the after taste of lemon kicking in. I baked it in a square tin for 20 mins which gives me granchild size slices- much enjoyed, thanks.  -  09 Oct 2013

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