Blueberry Lemon Loaf Cake

    1 hour 30 minutes

    This is a delicious dessert loaf and very easy to make with fresh blueberries. The tartness of the lemon really jazzes up the flavour.

    253 people made this

    Serves: 10 

    • 1/3 cup butter, melted
    • 1 cup (250g) white sugar
    • 1 lemon, juiced
    • 2 eggs
    • 1 1/2 cups (185g) plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 cup (125ml) milk
    • 2 tablespoons lemon zest
    • 1 cup fresh blueberries
    • 2 tablespoons lemon juice
    • 1/4 cup white sugar

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 180C. Grease and flour an 10x20cm loaf tin. In a medium bowl, mix flour, baking powder and salt together and set aside.
    2. In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs and beat well. Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest and blueberries. Pour into prepared loaf tin.
    3. Bake for 60 to 70 minutes, or until a toothpick inserted into the loaf comes out clean. For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over cake while still warm.

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    Reviews in English (295)


    Yum so delicious!! Only thought 60 - 70 min is a bit long in the oven. Next time only try 50 min. Still very good. Will definitely do it again. Quick and easy. Thank you for sharing  -  26 Feb 2016


    Hubs said it best when he remarked that this was not what he was expecting when I told him this was Blueberry Lemon BREAD. Make no mistake - in our minds this was a tart/sweet, lemony, buttery, moist CAKE. I had to settle for only about 1-1/2 tsp. of lemon zest - it was all I had. But the cake didn't seem to be compromised by it at all - in fact, I might just use that same amount the next time I make this - because it was good, just as I made it. The crowning touch is the lemon glaze. To ensure the sugar was dissolved I made a syrup of the lemon juice and sugar, heating it to a boil. Worked perfectly and the resulting syrup was gorgeous. Rather than drizzling it over the cake I brushed in on gradually as it absorbed into the cake. Besides for contributing great flavor and moisture, it made the cake shiny and pretty. This is lovely.  -  30 May 2011  (Review from Allrecipes USA and Canada)


    I was able to save on fat/sugar by doubling all ingredients except for eggs, of which I used only 3 total and sugar, of which I used 1 1/2 cups total, and making 2 loaves. I also omitted the glaze. It turned out both moist and sweet even with the cutbacks. I'd recommend to those having trouble with sinking blueberries to beat a longer time after the addition of each egg - it fluffs up the batter more and hold the berries in place.  -  24 Jul 2007  (Review from Allrecipes USA and Canada)