Description
This Lemon Blueberry Loaf Cake is a delightful treat bursting with flavor. Made with fresh blueberries and zesty lemons, it’s an easy homemade recipe perfect for sharing at gatherings or enjoying with a cup of tea.
Ingredients
Scale
- 150 g unsalted butter/baking spread
- 150 g caster sugar
- 150 g self raising flour
- 150 g ground almonds
- 3 medium eggs
- zest of 2 lemons
- 200 g blueberries
- 75 g icing sugar
- 1–2 tbsp lemon juice
Instructions
- Preheat the oven to 180ºC/160ºC fan and line a 2lb loaf tin with parchment paper.
- In a large bowl, beat together the butter and sugar until well combined.
- Add the self-raising flour, ground almonds, eggs, and lemon zest to the bowl, then mix until smooth.
- Gently fold in the fresh blueberries; expect a thick mixture.
- Pour the batter into the prepared loaf tin and smooth the top.
- Bake in the preheated oven for 45-55 minutes or until a skewer comes out clean.
- Allow the cake to cool completely in the tin.
- In a small bowl, mix the icing sugar with lemon juice to form a thick paste and drizzle over the cooled cake.
- Garnish with additional lemon zest and blueberries.
Notes
Ensure the blueberries are fresh for the best flavor.
Once cooled, this cake can be stored in an airtight container for up to 3 days.
You can adjust the lemon juice and icing sugar to your taste preference.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 85 mg