Lemon and Blueberry Loaf Cake

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Moist, soft, and zesty, Lemon and Blueberry Loaf Cake is the perfect afternoon treat or a great dessert. It’s easy to make, fruity and wonderfully sweet. Yum.

A super easy Lemon Drizzle Loaf Cake is one of my favourite things to make. It’s easy, it’s soft and moist, it’s sweet but tangy.

It’s everything! The kids are horrified by lemons too so husband and I actually get to eat some. But, sometimes, I fancy something a little different.

If you want the same easy cake, with a different flavour, Lemon and Blueberry Loaf Cake is absolutely the one.

Now, when I first started making cakes like this, I always did loaf cakes. I don’t know if it’s the shape of the tin, but they always seem to work really really well. I used to struggle terribly with a round cake, like a classic Victoria sponge.

No matter what I did, they sank in the middle, fell apart or stuck to the sides.

After a lot of very enjoyable practice making Lemon and Blueberry Loaf Cake, I’m now quite proud to say, I can make a round cake. I can make a Victoria sponge.

I can even make a fancy three-layer drip cake and some very very simple celebration cakes. They aren’t fantastic by any means. But I can do them! However, sometimes a loaf cake is still better.

When you make a round cake, you want a filling. I tend to add lashings of buttercream to break it up, which is wonderful. But, it adds a million calories and makes it really heavy. Great for celebrations or treats.

But, not always ideal on a hot summer’s day when you are craving a bit of a sugar rush, something refreshing, or the perfect cake to slice up and take on a picnic. Then, you need a Loaf Cake.

Personally, I think this Lemon Blueberry Cake with a tangy Lemon Drizzle is the perfect summer treat. It’s refreshing and light, and it makes a fantastic afternoon snack.

What’s better than a lemon drizzle cake? Maybe a Lemon and Blueberry Drizzle Cake, as long as you like blueberries that is!

Lemon & Blueberry Cake Variations

I top my Lemon and Blueberry loaf Cake with a really simple lemon drizzle. Just icing and lemon juice. It soaks into the cake and just makes everything sticky and sweet. But, you don’t have to. You could leave it plain, or add a buttercream.

Making Buttermilk

I add buttermilk to my recipe. I didn’t used to. It used to be all butter, or half butter and half natural yoghurt (which is also fantastic). But, lately, I’ve started adding buttermilk to some of my cakes.

It changes the flavour slightly and gives you a fantastically light sponge. It’s perfect. If you don’t have buttermilk, make your own with 1 tablespoon of lemon juice for every 100 ml of milk, then just leave it on the side until you need it.

It’s not as thick as buttermilk, so you might need to add a little more flour to your recipe. But the flavour works and it’s a decent buttermilk substitute.

If you prefer, you could use this recipe to make 2 6 inch round cakes, and sandwich them together with lemon buttercream and Blueberry Jam. I’d probably still drizzle the top. Because I like a Drizzle Cake.

How Long Does Lemon and Blueberry Cake Last?

If you keep it in a cake tin, or sealed tub this Lemon and Blueberry loaf cake will stay nice and moist for 3-4 days. I think the addition of buttermilk seems to keep it soft for longer.

Can You Freeze a Lemon Cake?

If you want to freeze your loaf cake for any reason, personally, I’d skip the blueberries. They may go a little soggy when they thaw, especially if you are using frozen instead of fresh, which could affect the consistency of your cake.

If you do want to freeze a loaf cake, wrap it well, and place in a sealed tub to avoid freezer burn. Alternatively, cut into slices, and wrap and freeze them individually.

Will the Blueberries Sink to the Bottom of Cake Batter?

Tossing the blueberries in flour, and folding them into the batter very gently will stop them from all sinking to the bottom of your cake as it bakes.

More Lemon Recipes

Lemon is such a fab flavour. If you like this Lemon and Blueberry Loaf Cake you might also like:

• Lemon and Elderflower Loaf
• Lemon Cheesecake
• Lemon Curd Loaf Cake

Lemon & Blueberry Cake

Author NameAuthor: Donna

A wonderfully summery treat, the perfect refreshing snack on a hot afternoon!

5 from 7 votes

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Sweets

Cuisine British

Servings 12 Slices

Calories 252 kcal

Ingredients

  

For the Cake:

• 175 g Caster Sugar
• 100 g Butter or Margarine (plus extra for greasing)
• 75 ml Buttermilk
• 3 Large Eggs
• 165 g Self-Raising Flour (Plus 3 heaped tablespoons)
• 2 Lemons (Zest and Juice)
• 150 g Blueberries

For the Drizzle:

• 100 g Icing Sugar
• 1 Lemon (Juice)

Instructions

 

For the Cake:

• Preheat the oven to 140 degrees and grease an 8 inch loaf tin.
• Toss the blueberries in the 3tbsp flour, use more if needed, until covered, leave to one side.
• Cream together the butter and caster sugar in a large mixing bowl.
• Add the buttermilk and fold until smooth.
• Add the eggs, mixing one at a time.
• Sift in the flour.
• Add the lemon zest and juice and stir well.
• Tip in the blueberries and fold in very gently.
• Pour the mixture into the loaf tin and bake in the centre of the oven for 50-55 minutes, until cooked through.
• Remove from the oven and leave in the tin for 10 minutes.
• Gently remove from the tin and leave to cool on a wire rack until completely cooled.

For the Drizzle:

• Mix the icing sugar with the juice of another lemon until thick, but easy to pour. Adding more icing sugar, or a splash of water if needed.
• Stab the cake all over with a knife or fork, after transferring to a plate, to help the drizzle seep in.
• Gently pour over the drizzle.
• Place in the fridge until the icing is set.

Notes

• Tossing the blueberries in flour will help to stop them from sinking when you bake the cake. You can use frozen blueberries, but defrost them first.

Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.

Keyword blueberry recipes, easy loaf cake, Lemon

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