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!
280gramsUnsalted butter or margarineroom temperature.
280gramsCaster sugar
4mediumEggsroom temperature. Or 3 large eggs.
300gramsSelf-raising flourplus extra for coating the blueberries. Or 300g plain flour + 2 tsp baking powder.
1tablespoonMilk
1Lemonzest and juice
200gramsFresh blueberries
For the lemon drizzle:
1Lemonjuice only
50gramsCaster sugar
For the lemon icing:
0.5Lemonjuice only
200gramsIcing sugar
PinchSalt
3teaspoonsMilk
For the decoration:
Lemon zest
Edible flowers
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.