So, I still can’t really do cake. I always say this, and then my cakes always turn out quite well, so I’m starting to look like one of those people that says they’re bad at something and then is actually good and just looking for affirmation. It’s not that. I really can’t do cake…unless it’s in a loaf tin. For whatever reason, my loaf shaped cakes are moist, soft, spongy and filled with flavour and my round cakes are flat, overcooked and stuck to the tin. Luckily, I’ve got loads of loaf tins and this Easy Blueberry, and Lemon Loaf Cake worked perfectly in one of them.
I love lemon in desserts, and Lemon drizzle cake is probably one of the things I make the most. The tart lemon flavour works incredibly well with the sweetness of the cake, and I love the way some of the drizzle seeps into the sponge for extra sweet stickiness. It’s basically perfect. So, when I make a Blueberry and Lemon Loaf Cake, I stick to what I know. I add a little yoghurt and change some of the measurements slightly, but it’s basically the same cake but with added blueberry goodness.
Lemon is one of those things that doesn’t work with everything. It’s such a strong flavour that as much as I love it, I do think you have to be careful what you try. Blueberries are the perfect accompaniment, but I have to say, not one of my favourite fruits on their own. I like blueberry flavoured things but blueberries themselves I could live without.
This Blueberry and Lemon Loaf Cake is fantastic. It’s sweet and moist, with added bursts of blueberry flavour. It’s brilliant. You could leave the drizzle off if you prefer, but I like it. You could also serve with a dollop of yoghurt and lemon curd for extra decadence. Ours doesn’t generally last long enough!
Blueberry and Lemon Loaf Cake
A wonderfully light and fruity loaf cake!
- My Easy Blueberry and Lemon Loaf Cake
- 70g Butter
- 50g Full Fat Greek Yoghurt
- 170g Caster Sugar
- 3 Eggs
- Zest of 2 Lemons
- 2tbsp Lemon Juice
- 150g Blueberries
- 170g Self Raising flour plus 2 tbsp to coat the blueberries
- 1tsp Baking powder
- 100g Icing sugar
- Juice of One Lemon
- Step 1 Preheat the oven to 180 degrees and lightly grease a loaf tin.
- Step 2 Toss the blueberries in 2tbsp of flour so that they are lightly coated.
- Step 3 Cream together the butter and sugar.
- Step 4 Add the yoghurt and beat in well.
- Step 5 Add the eggs one at a time and beat until combined.
- Step 6 Add the lemon juice and zest and stir.
- Step 7 Sift in the flour and baking powder and fold until the mixture is smooth.
- Step 8 Add the blueberries and lightly fold, without over mixing.
- Step 9 Pour into the loaf tin and bake in the oven for 40 minutes, checking after 30.
- Step 10 Remove from the oven but leave in the tin.
- Step 11 Mix together the lemon juice and icing sugar until smooth.
- Step 12 While the cake is still hot, stab a few holes randomly around the top and slowly pour over the drizzle.
- Step 13 Leave until the icing is firmer before removing from the tin to cool completely on a wire rack.
I use a tin that’s around 10″x4″x4″.
If you want to use frozen blueberries (I normally do) defrost them first, then add them to the mixture carefully and fold as little as you can to avoid a purple mix.