Baking: Blueberry Lemon Loaf Cake


Just look at that molten blueberry goodness and gorgeous soft crumb! I wolfed down 3 slices of these straight out of the oven. Zesty, buttery and fluffy at the same time, this makes for a wonderful breakfast loaf or afternoon tea cake. I’m not a big fan of overly sweet, rich cakes. So this really hit the spot for me.


I loved this recipe so much, I just had to share it with you guys. So, let’s get started!



  • 1/2 cup butter
  • 1 cup white sugar
  • 1 lemon (juice and zest)
  • 2 eggs
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup milk
  • 1 cup frozen blueberries

First, preheat oven to 175 degrees Celsius (350F), and line loaf pan with baking paper.

Then, prepare lemon juice and zest.


Then, cream butter and sugar until white and fluffy.



Mix in lemon juice, zest and eggs.


Stir in flour, baking powder, salt and milk until batter is fully incorporated.



Then, gently fold in frozen blueberries, and pour batter into loaf pan.


Then pop it in the preheated oven and bake for 60 minutes until the top turns golden brown, and loaf is springy to the touch.


and there you have it! A loaf cake with a gorgeous crumb, zesty lemon flavour and oozing molten blueberry goodness.


What i absolutely love about this cake is that it’s not too sweet, heavy or overpowering. The blueberries and lemon juice give it just the right amount of tartness that keeps you going back for more.


It’s moist, has a beautiful fluffy texture and tastes divine hot out of the oven. For a great breakfast idea, you can also refrigerate this and have it with butter in the morning!


Super versatile, and really easy. You could even use the batter in muffin cups for a delicious lemon blueberry muffin. Try it, and let me know how it goes for you. Good luck! x





13 thoughts on “Baking: Blueberry Lemon Loaf Cake

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