Lemon and Blueberry Loaf

Serves 8


For the cake:

  • 225g butter
  • 225g caster sugar
  • 3 eggs
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 225g self raising flour
  • 200g frozen blueberries (coated in flour)

For the icing:

  • 70g icing sugar
  • few drops of lemon juice
  • water if needed

Total time required: 45 minutes

Preparation time: 10 minutes

Cooking time: 30-35 minutes


  1. Preheat the oven to 190C/170C fan/gas mark 5.
  2. Grease & line a loaf tin with baking parchment.
  3. Cream together the butter & caster sugar in a bowl until light & fluffy.
  4. Add the 3 eggs, zest & juice - mix until smooth.
  5. Sift in the flour & fold in until all the mixture is combined.
  6. Lastly, add the blueberries coated in flour (this should stop them from sinking) and fold them in until they are mixed throughout.
  7. Add the mixture to the loaf tin & bake for 30-35 minutes.
  8. To check if the cake is cooked, insert a cake tester and if it comes out clean it means the cake is cooked. The cake should also bounce back when you touch it.
  9. Leave to cool ready for icing glaze.
  10. Once cooled, mix the icing sugar and a few drops of lemon juice in a small bowl, if needed you can add a few drops of water to thin the icing out.
  11. When combined it should be a consistency which will drizzle easily off a spoon.
  12. Drizzle on top of the cake & serve.