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Lemon & Blueberry Loaf Cake

Lemon loaf cake with fresh blueberries and lemon icing
Course Dessert
Cuisine British
Keyword Cake
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10
Calories 408kcal
Author thebakingexplorer


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


  • 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


  • 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.


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