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Lemon & Blueberry Loaf Cake

This Lemon & Blueberry loaf cake is a delicious afternoon treat. Light and fruity, it is great to enjoy with a cup of tea or in the sunshine this long Easter weekend.

Lemon & Blueberry Loaf Cake

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Serves: 8



  • 175g soft butter or margarine (butter will produce a richer mix)
  • 175g caster sugar
  • 4 large eggs
  • 1 tsp baking powder
  • 175g self-raising flour
  • 1 tsp vanilla essence
  • Rind of 2 lemons
  • Juice of 1 lemon
  • 1 - 2 punnets of blueberries
  • Whipped cream
  • Icing sugar to dust
  • Edible flowers to serve



  1. Place the butter or margarine, sugar, baking powder, lemon rind and flour in a large mixing bowl.
  2. Using the Hand Mixer with flat beaters mix until everything is creamed together.
  3. Break in the eggs one at a time and mix until combined.
  4. Pour the mixture into 2lb loaf tin. The tin should be well buttered and bases lined with a silicone mat or baking parchment.
  5. Fold in the blueberries to the mixture in the loaf tin.
  6. Bake in a preheated oven 180ºC/160ºC Fan for 15-20 minutes, or until risen, golden brown and firm to the touch.
  7. Stir the lemon juice through the whipped cream.
  8. Once cooled, top the loaf cake with the lemon cream.
  9. Dust with icing sugar and top with edible flowers.