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    Lemon & Blueberry Loaf Cake

    18/06/2013 by thebakingexplorer 21 Comments

    Jump to Recipe Print Recipe

    Lemon and blueberry is one of my favourite cake flavours, and I love an easy loaf cake recipe too, so this Lemon & Blueberry Loaf Cake was born! It's a light sponge flavoured with lemon zest and packed with juicy blueberries, then I've drenched it in a zingy lemon juice icing (for flavour and because I like to use all of the lemon!) and then I've piled it high with fresh blueberries. It's a simple, yet impressive bake that is sure to go down well with any crowd!

    Lemon & Blueberry Loaf Cake

    How to make Lemon & Blueberry Loaf Cake

    To make the sponge, mix the butter and sugar together, then mixed in the lemon zest. Then whisk in eggs and milk.

    Next whisk in the flour, then gently fold in the blueberries. Put the mixture into a lined loaf tin and bake for 1 hour.

    Lemon & Blueberry Loaf Cake

    Tips for making the Lemon & Blueberry Loaf Cake:

    • I've decorated the cake with a lemon icing, you could leave it plain or decorate with a lemon buttercream
    • The cake can be frozen without the decoration, wrap it well and freeze for a maximum of 3 months.
    Lemon & Blueberry Loaf Cake

    Recommended equipment & ingredients*

    • Loaf cake tin
    • Mixing bowls
    • Kitchen scales
    • Cooling rack
    • Loaf cake tin liners
    • Loaf cake storage box
    • Zester
    • Citrus juicer

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    More lemon and blueberry recipes...

    • Lemon & Blueberry Cookies
    • Lemon & Blueberry Blondies
    • Lemon & Blueberry Cupcakes
    • Lemon & Blueberry Dessert Pots
    Lemon & Blueberry Loaf Cake

    Lemon & Blueberry Loaf Cake

    Lemon cake with fresh blueberries and lemon icing
    4.8 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Cake
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 minutes
    Servings: 10
    Author: thebakingexplorer

    Ingredients

    For the loaf cake

    • 200 g Butter or baking spread I use Stork
    • 200 g Caster sugar
    • 3 Lemons
    • 4 Eggs large
    • 2 tbsp Milk
    • 225 g Self raising flour
    • 150 g Blueberries

    For decoration (optional)

    • 150 g Icing sugar
    • 50 g Blueberries
    Metric - US Customary

    Instructions

    • Pre-heat the oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line a 2lb loaf tin
    • Mix together the butter and caster sugar using an electric mixer or a spoon until light and fluffy, then mix in the zest of the lemons
    • Add the eggs and milk and whisk in until smooth
    • Whisk in the flour until fully combined
    • Toss the blueberries in a little flour to help stop them from sinking to the bottom of the cake, then gently fold the blueberries into the cake batter
    • Pour the mixture into the loaf tin and bake for 1 hour, or until a skewer inserted in the centre comes out clean. Leave to cool fully
    • Juice the lemons then add the juice little by little to the icing sugar until you get a pourable consistency, drizzle it all over the cake
    • Pile the blueberries on top
    • Store in an airtight container in a cool place and eat within 3 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Nutrition

    Calories: 408kcal | Carbohydrates: 57g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 171mg | Potassium: 116mg | Fiber: 2g | Sugar: 38g | Vitamin A: 618IU | Vitamin C: 19mg | Calcium: 31mg | Iron: 1mg

    If you like this, check out more of my Loaf cake recipes!

    « Pineapple Upside Down Sandwich Cake
    Chocolate Guinness Cake with Baileys Buttercream »

    Reader Interactions

    Comments

    1. Angela Darroch

      June 18, 2013 at 7:02 pm

      Good idea.

      Reply
      • Kat (The Baking Explorer)

        June 23, 2013 at 10:11 pm

        Thanks Angela!

        Reply
    2. ThisGirlBlogs

      June 19, 2013 at 8:10 am

      5 stars
      the loaf looks delicious! 🙂

      Reply
      • Kat (The Baking Explorer)

        June 23, 2013 at 10:11 pm

        Thank you!

        Reply
    3. Susie @ Fold in the Flour

      June 19, 2013 at 9:38 pm

      This looks lovely, blueberry and lemon is one of my favourite combinations. 🙂

      Reply
      • Kat Buckley

        June 23, 2013 at 10:12 pm

        Thanks Susie! Me too it's yummy 🙂

        Reply
    4. Victoria Lee

      June 21, 2013 at 4:19 pm

      I can just imagine sitting down with a bug mug of tea and digging into a slice (or two) of this cake! Thanks for linking up with Feel Good Food!

      Reply
      • Kat Buckley

        June 23, 2013 at 10:12 pm

        Thanks Victoria!

        Reply
    5. Laura Loves Cakes

      June 23, 2013 at 7:15 pm

      This is a great idea! This cake looks lovely!

      Reply
      • Kat (The Baking Explorer)

        June 23, 2013 at 10:13 pm

        Thank you Laura!

        Reply
    6. Stuart Vettese

      June 24, 2013 at 7:19 pm

      This loaf looks amazing Kat!

      Reply
      • Kat (The Baking Explorer)

        June 25, 2013 at 7:21 pm

        Thanks Stuart!

        Reply
    7. [email protected]

      June 25, 2013 at 5:44 pm

      5 stars
      Your cake sounds delicious. I found your blog through Calendar Cakes.

      Reply
      • Kat Buckley

        June 25, 2013 at 7:23 pm

        Thanks Laura, glad you like it! Have you entered Calendar Cakes too? Would love to see what you made!

        Reply
    8. Anonymous

      February 20, 2014 at 4:45 am

      I am looking for a loaf cake recipe (perhaps a banana loaf?) that uses leftover jam/jelly as part of a replacement for the sugar that is creamed into the butter at the beginning of the mixing process. I was thinking of replacing half the sugar with jam. Would it be necessary to add a little more flour to offset the liquid part of the jam?

      Reply
    9. C Strickley

      May 26, 2019 at 1:21 pm

      The bottom bit with some of the blueberries in stuck to the base of the loaf tin (didn't have any liners!) but since the top was flat I turned it over and stuck some bits back on top and then iced it! Looked rustic but was delicious! Will definitely make again - this time with the liners!

      Reply
      • thebakingexplorer

        May 26, 2019 at 7:44 pm

        I'm really glad it was delicious! I would always recommend using liners, or you could improvise with some baking paper cut to size 🙂

        Reply
    10. LeMoon

      April 25, 2020 at 5:26 pm

      5 stars
      This recipe is perfect!!

      Reply
      • thebakingexplorer

        April 25, 2020 at 6:03 pm

        Thank you!

        Reply
    11. Kate Matthews

      May 22, 2020 at 12:10 pm

      4 stars
      Delicious! Did not need 3 lemons though. I used the juice of 1 Lemon for the icing. I also decided to add the zest of 1 lemon to the mix to make it extra lemony. Thanks for the brilliant recipe 🙌🏼

      Reply
      • thebakingexplorer

        May 22, 2020 at 9:11 pm

        Glad you enjoyed it Kate! I like my lemon cake with lots of lemon zest for extra flavour, but of course this is personal preference 🙂

        Reply

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