Blueberry lemon loaf cake

    1 hour 15 min

    Everyone's favourite easy lemon loaf cake made even better since it's studded with fresh blueberries! The trick is to dust the blueberries with flour before adding to the cake mixture so that they don't sink.


    Cornwall, England, UK
    77 people made this

    Makes: 1 loaf cake

    • 120g butter (room temperature preferably)
    • 200g caster sugar
    • 2 tablespoons fresh lemon juice
    • 2 eggs
    • 200g self-raising flour
    • 1/4 teaspoon salt
    • 120ml semi-skimmed milk
    • 1 tablespoon lemon zest
    • 150g fresh blueberries

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat your oven to 180 C / Gas 4. Lightly grease a loaf tin or line with parchment.
    2. Cream together the butter and sugar till light and fluffy. Add the lemon juice; beat well. Add the eggs, one at a time, beating well after each addition.
    3. Sift flour and salt into the butter mixture alternately with the milk. Stir in the lemon zest. Lightly dust the blueberries with a spoonful of flour, then fold into the cake mixture. Spoon cake mixture into the loaf tin.
    4. Bake for 1 hour, or until a skewer comes out clean. Cool for 10 minutes in the tin, then remove from the tin onto a wire rack.

    Make it a drizzle cake

    Mix together 50g of caster sugar with 2 tablespoons of lemon juice, then drizzle over the warm cake once it's out of the oven.

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    Reviews in English (3)


    The cake came out light and delicious. I have passed the recipe to my daughter and sister for them to try it out  -  05 Jun 2014


    Need to make again as turned out bit stodgy (my fault - didn't cook/check properly!) Beautiful flavours - def a recipe to keep - thank you!  -  21 Mar 2016


    So glad you enjoyed the recipe, @Hens!  -  14 Nov 2014