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–+ servings

Lemon and Blueberry Loaf Cake

This lemon and blueberry loaf cake is the perfect balance of zesty, sweet, and fruity goodness! It's Infused with a lemon drizzle, topped with a simple lemon icing, sprinkled with lemon zest and decorated with edible flowers. Whether you’re looking for an afternoon treat or a dish that looks fancy enough for a dinner party, this one ticks all the boxes. So, cut yourself a slice and enjoy buttery, citrus, fruity flavours in every bite! 

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Prep: 30 minutes
Cook: 1 hour
Total: 1 hour 30 minutes
Servings: 10

Equipment

Ingredients

For the lemon and blueberry loaf cake:

  • 280 grams Unsalted butter or margarine room temperature.
  • 280 grams Caster sugar
  • 4 medium Eggs room temperature. Or 3 large eggs.
  • 300 grams Self-raising flour plus extra for coating the blueberries. Or 300g plain flour + 2 tsp baking powder.
  • 1 tablespoon Milk
  • 1 Lemon zest and juice
  • 200 grams Fresh blueberries

For the lemon drizzle:

  • 1 Lemon juice only
  • 50 grams Caster sugar

For the lemon icing:

  • 0.5 Lemon juice only
  • 200 grams Icing sugar
  • Pinch Salt
  • 3 teaspoons Milk

For the decoration:

  • Lemon zest
  • Edible flowers
Metric - US Customary

Instructions

Start by making the lemon and blueberry loaf cake:

  • Preheat the oven to 180°C fan / 200°C conventional. Grease and line a 2lb loaf tin with baking paper.
  • In a large bowl, cream the butter and caster sugar together until light and fluffy.
    280 grams Unsalted butter or margarine, 280 grams Caster sugar
  • Add the eggs one at a time, along with 1 tbsp of the 300g flour. Beat well after each addition until combined. The flour will stop the mixture from curdling.
    4 medium Eggs
  • Add the remaining flour and milk. Fold to combine.
    300 grams Self-raising flour, 1 tablespoon Milk
  • Add the lemon zest and juice. Fold to combine.
    1 Lemon
  • Spread a 1-inch layer of plain cake mixture into the bottom of the loaf tin.
  • Wash the blueberries and add into a bowl. Add 2 tablespoons of flour and toss to coat.
    200 grams Fresh blueberries
  • Fold the floured blueberries into the cake mixture. Take care not to overmix.
  • Spoon all of the remaining cake mixture into your loaf tin, spreading it out to the edges.
  • Bake for 1 hour until risen, golden and a toothpick inserted into the middle comes out crumb-free.

Meanwhile make the lemon drizzle:

  • Stir the lemon juice and sugar together. Add a splash of water to thin it out if needed.
    1 Lemon, 50 grams Caster sugar
  • As soon as the cake is out of the oven, prick the top all over with a toothpick and spoon the drizzle on top. Leave to cool in the tin for 30 minutes, then lift out and allow to cool completely on a wire rack.

Make the lemon icing and decorate:

  • Mix all the ingredients until the icing is smooth and combined. It should be thin enough to pour on top, but thick enough to coat the back of a spoon. Test the consistency by drizzling some icing on the side of your mixing bowl. It should stay put and not drip off.
    0.5 Lemon, 200 grams Icing sugar, Pinch Salt, 3 teaspoons Milk
  • Pour the icing over the cake and spread it to the edges, letting it drip down the sides.
  • Decorate with lemon zest and edible flowers for a pretty finish. Slice and enjoy!
    Edible flowers, Lemon zest

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