A moist, zesty bake packed with juicy blueberries, a tangy lemon sugar crust, and the perfect excuse to keep the whole loaf to yourself.
This cake – well – it’s one of those bakes I can only make when daughterling number one isn’t around. She has an allergic reaction to citrus fruits. But she’s away at uni, so I thought I was safe.
Then daughterling number two reminded me she doesn’t like lemon-flavoured cakes.
What?
Who doesn’t like lemon-flavoured cakes? They’re the best, don’t you think?
Well, that only means one thing: Tim and I will just have to eat the whole loaf cake ourselves.
Let’s face it – that’s not going to be difficult.
Why are loaf cakes the best?
I’ve been testing loads of loaf cakes recently and I’ve found that they are great for the perfect slice without absolutely gorging yourself. My original idea was to make a loaf cake- eat a slice or two, cut it up and pop it in the freezer for when people come round. (When you have a cake blog you really don’t want to serve shop bought bakes). Of course that’s not what happened. We scoffed the lot!
Keep the kids happy
As Beau was going to be home at the weekend I decided it was time to make this cake without the lemon flavour – just blueberry and almond and I really think it’s better with the lemon. Of course, Beau and Darcey don’t agree, but again the four of us demolished it in very little time.
There were a few slices of the lemon free cake left after three days – even we can only eat so many slices in one week! and the texture and flavour definitely weren’t as good as on day one and two, so if you’re making this cake aim to eat it on the day of baking or the day after and then pop it in the freezer – but I’m sure it won’t last that long.
So, as I leave you (having now baked this cake four times) I will slice it up with a cuppa and definitely put the rest in the freezer … I promise!
Enjoy
Fall In Love With This Blueberry And Lemon Loaf Cake. It’s Irresistibly delicious.
Ingredients
- 175g / ¾ cup (1½ sticks) unsalted butter or margarine, softened
- 175g / ¾ cup caster sugar (or superfine sugar)
- 3 medium eggs
- 200g / 1⅔ cups self-raising flour
- (or 1⅔ cups all-purpose flour + 2½ tsp baking powder + ¼ tsp salt)
- Zest of ½ lemon
- 2 tbsp freshly squeezed lemon juice
- ½ tsp baking powder
- 100g / ⅔ cup fresh blueberries (tossed in 1 tbsp flour)
- For the lemon sugar syrup:
- 2 tbsp lemon juice
- 2 tbsp water
- 3 tbsp caster sugar
Instructions
- Preheat your oven to 180℃ (160℃ fan) / 350°F (325°F fan). Line a loaf tin with baking paper.
- Wash and dry the blueberries. Toss in 1 tablespoon of flour and set aside.
- Cream the butter and sugar together until really light and fluffy.
- Crack the eggs into a jug and add to the creamed mixture a teaspoon at a time, beating well between each addition. It’s slow but helps avoid curdling and gives the cake a lovely light texture.
- Sift the flour, ground almonds and baking powder over the mixture. Add the lemon juice and zest, then gently fold everything together. Aim for about 20 folds – this helps keep the sponge light- its a game changer.
- Fold in the floured blueberries.
- Spoon the mixture into the prepared tin and bake for around 35 minutes. A knife or skewer should come out clean when it’s done.
- While the cake bakes, make the sugar syrup: Combine the lemon juice, water, and sugar in a small pan. Simmer gently for about 10 minutes until it reduces slightly – it should be the texture of very runny honey.
- As soon as the cake comes out of the oven, brush the syrup generously over the top. Leave to cool in the tin for 10 minutes, then lift out (still in the paper if you like) and cool completely on a rack.
Blueberry and Lemon Loaf Cake
A light, zesty cake that’s packed with juicy blueberries and finished with a tangy lemon sugar syrup. Perfect with a cuppa.
Ingredients
- 175g / ¾ cup (1½ sticks) unsalted butter or margarine, softened
- 175g / ¾ cup caster sugar (or superfine sugar)
- 3 medium eggs
- 200g / 1⅔ cups self-raising flour
(or 1⅔ cups all-purpose flour + 2½ tsp baking powder + ¼ tsp salt) - Zest of ½ lemon
- 2 tbsp freshly squeezed lemon juice
- ½ tsp baking powder
- 100g / ⅔ cup fresh blueberries (tossed in 1 tbsp flour)
For the lemon sugar syrup:
- 2 tbsp lemon juice
- 2 tbsp water
- 3 tbsp caster sugar
Method:
- Preheat your oven to 180℃ (160℃ fan) / 350°F (325°F fan). Line a loaf tin with baking paper.
- Wash and dry the blueberries. Toss in 1 tablespoon of flour and set aside.
- Cream the butter and sugar together until really light and fluffy.
- Crack the eggs into a jug and add to the creamed mixture a teaspoon at a time, beating well between each addition. It’s slow but helps avoid curdling and gives the cake a lovely light texture.
- Sift the flour, ground almonds and baking powder over the mixture. Add the lemon juice and zest, then gently fold everything together. Aim for about 20 folds – this helps keep the sponge light- its a game changer.
- Fold in the floured blueberries.
- Spoon the mixture into the prepared tin and bake for around 35 minutes. A knife or skewer should come out clean when it’s done.
- While the cake bakes, make the sugar syrup: Combine the lemon juice, water, and sugar in a small pan. Simmer gently for about 10 minutes until it reduces slightly – it should be the texture of very runny honey.
- As soon as the cake comes out of the oven, brush the syrup generously over the top. Leave to cool in the tin for 10 minutes, then lift out (still in the paper if you like) and cool completely on a rack.
Tip: This loaf is lovely with a spoonful of crème fraîche or thick Greek yoghurt. You can also swap the blueberries for raspberries or blackberries when they’re in season.
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