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    Lemon & Blueberry Loaf Cake

    18/06/2013 by thebakingexplorer 29 Comments

    Jump to Recipe Jump to Video Print Recipe
    Lemon & Blueberry Loaf Cake

    Lemon and blueberry is one of my favourite cake flavours, and I love an easy loaf cake recipe too (or you might know them as pound cakes), so this Lemon & Blueberry Loaf Cake is a perfect bake! It's a light sponge flavoured with lemon zest and packed with juicy blueberries, and drizzled with a zingy lemon juice icing. It's a simple, yet impressive bake that is sure to go down well with any crowd!

    This post may contain affiliate links. I earn from qualifying purchases.

    Lemon & Blueberry Loaf Cake

    Ingredient Tips & Equipment Information

    • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
    • I used a baking spread for the cake, but you can use unsalted butter too.
    • You will need a 2lb loaf tin for this recipe (you can test the size of your loaf tin by seeing how much water the tin can hold, 2lb will hold about 2 pints/1100ml of water). If you have a 1lb loaf tin, simply halve the ingredient amounts.
    • For easy lining of the tin, use a loaf cake tin liner.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Lemon & Blueberry Loaf Cake

    To make the sponge, mix the butter and sugar together until fluffy, about 3 minutes. Then whisk in eggs and milk.

    Next whisk in the flour, then gently fold in the lemon zest. Put a layer of the cake batter, about 1cm thick into the base of the tin. This is to prevent the blueberries from sinking. Then mix the blueberries into the remaining cake batter and put the mixture into the lined loaf tin.

    Bake for 1 hour, or until a thin skewer inserted in the centre comes out clean. Leave to cool fully. To make the icing, mix the icing sugar and lemon juice together, then drizzle it all over the cake. If you like you can add some fresh blueberries and lemon zest to decorate.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    Click on the image to order your copy!
    Lemon & Blueberry Loaf Cake

    How long does the loaf cake last for and can it be frozen?

    The loaf cake will last for 3-4 days in an airtight container in a cool place. You can freeze the cake undecorated. To freeze it, wrap the cake well in cling film or put it in an airtight container. Or slice it up and freeze in slices with pieces of baking paper between each slice so they don't stick together.

    Can you make this loaf cake with plain/all purpose flour?

    Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 2 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

    Can this loaf cake be made gluten or dairy free?

    Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 2 teaspoons baking powder. You may also like to add ¼ tsp xanthan gum for better texture. For a dairy free version, use a dairy free baking spread and dairy free milk for the cake. Please check the labels of everything you use if serving to someone with an allergy or intolerance.

    Lemon & Blueberry Loaf Cake

    How do you stop the blueberries from sinking?

    The blueberries in this cake will sink for one simple reason - gravity. It is hard to completely stop all of them from making a hasty retreat to the bottom of the cake, but there are a couple of things you can do to limit this! Firstly, try and pick blueberries on the smaller side to add to this cake. The bigger they are, the harder they fall. Secondly, toss the blueberries in flour. Measure out the flour for this cake, then take a spoonful of it and mix it into the blueberries to coat them with flour. It's a little bit of an old wives tale as to whether this works or not, but I'd rather do it than not. Thirdly, before you add the blueberries to the cake batter, spread some cake batter into the base of the pan. You want it to be about 1cm deep. Then mix the blueberries into the remaining batter and add it to the tin. I've found this third tip the best way of preventing sinkage, but I like to do all three for maximum effect.

    Can this cake be made into cupcakes or mini loaf cakes?

    Yes, you can split the mixture into cupcake cases in a cupcake tin, or mini loaf cases in a mini loaf tin. I would recommend using two cupcake/mini loaf tins as this recipe will make around 16-18 cupcakes. Or you can halve this recipe to make less. Bake for 20-25 minutes, or until lightly golden, risen and a thin skewer or cocktail stick inserted in the centre of one of the cupcakes comes out clean.

    More 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 instead
    Lemon & Blueberry Loaf Cake

    Troubleshooting

    My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients

    • Loaf cake tin
    • Mixing bowls
    • Kitchen scales
    • Electric hand mixer
    • 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!

    Lemon & Blueberry Loaf Cake

    More lemon and blueberry recipes...

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

    Lemon & Blueberry Loaf Cake

    Lemon loaf cake with fresh blueberries and lemon icing
    4.78 from 9 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Cake
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 10
    Author: thebakingexplorer

    Ingredients

    For the loaf cake

    • 200 g Butter or baking spread softened, unsalted
    • 200 g Caster sugar
    • 4 Eggs large
    • 2 tbsp Milk
    • 225 g Self raising flour
    • 2 Lemons zest only
    • 150 g Blueberries fresh

    For decoration (optional)

    • 75 g Icing sugar
    • 2-3 tsp Lemon juice
    • Blueberries
    Metric - US Customary

    Instructions

    • Pre-heat the oven to 160C Fan/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, around 3 minutes
    • Add the eggs and milk and whisk in until well incorporated
    • Before you whisk in the flour, take away a spoonful and mix it into the blueberries to fully coat them with flour. Then whisk the remaining flour into the cake mixture gently until fully combined
    • Fold in the lemon zest
    • Put a layer of the cake batter, about 1cm deep into the base of the lined tin
    • Then gently fold the blueberries into the remaining cake batter
    • Pour the batter into the loaf tin and bake for 1 hour, or until a skewer inserted in the centre comes out clean. Leave to cool fully
    • Mix the lemon juice with icing sugar until you get a pourable consistency, drizzle it all over the cake
    • Add some blueberries and lemon zest to decorate if you like
    • 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!

    Video

    Notes

    • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
    • I used a baking spread for the cake, but you can use unsalted butter too.
    • You will need a 2lb loaf tin for this recipe (you can test the size of your loaf tin by seeing how much water the tin can hold, 2lb will hold about 2 pints/1100ml of water). If you have a 1lb loaf tin, simply halve the ingredient amounts.
    • For easy lining of the tin, use a loaf cake tin liner.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
     

    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
        • Jen

          May 17, 2024 at 6:35 pm

          5 stars
          Perfect recipe. Easy to follow. Tastes delicious! I agree, finding tiddly blueberries are better to prevent them sinking.

          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. Laura@bakinginpyjamas

      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
    12. Jill M

      April 27, 2024 at 1:44 pm

      4 stars
      Hi Kat,

      I made this and it's delicious but all the blueberries sank to the bottom!

      Any tips to prevent this happening please?

      Thanks,
      Jill

      Reply
      • thebakingexplorer

        April 27, 2024 at 6:33 pm

        Hi Jill, as I've mentioned in the blog post, the blueberries in this cake will sink for one simple reason - gravity. It is hard to completely stop this. A few tips that I've mentioned above but I'll write here too: try and pick blueberries on the smaller side to add to this cake. Toss the blueberries in flour. Before you add the blueberries to the cake batter, spread some cake batter into the base of the pan. You want it to be about 1cm deep. Then mix the blueberries into the remaining batter and add it to the tin. I like to do all three for maximum effect. Hope that helps!

        Reply
        • Jill

          May 02, 2024 at 7:42 am

          Blueberries were huge! There’s my fail, will try with tiddlers next time 🙂

          Reply
    13. Elizabeth Dawes

      June 29, 2024 at 1:47 pm

      5 stars
      I will try this recipe it looks delicious. If it’s successful I’ll send a message back to you
      I may follow you on Fb as don’t do the others you subscribe to.
      Thank you

      Reply
      • thebakingexplorer

        June 29, 2024 at 8:34 pm

        I hope you enjoy the cake!

        Reply
    14. Sarah

      May 03, 2025 at 7:05 am

      Can the lemon be substituted with lime?

      Reply
      • thebakingexplorer

        May 03, 2025 at 1:38 pm

        Absolutely!

        Reply

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