About this recipe: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.
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat your oven to 180 C / Gas 4. Lightly grease a loaf tin or line with parchment.
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.
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.
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.