A bright yellow Blueberry Lemon Loaf Cake drizzled with yoghurt icing and topped with fresh blueberries is perfect for afternoon tea or a special celebration. A simple lemon pound cake dressed up to be extra delicious and special. Try my easy, foolproof recipe and wow your family and friends!
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Why make my Blueberry Lemon Loaf Cake?
If you are a fan of my Orange Pound Cake, then you are absolutely going to love my Blueberry Lemon Loaf Cake and here is why,
- This easy recipe is perfect for even beginner bakers.
- Tried and tested over a dozen times which means you can bake with confidence.
- One bowl recipe means less cleanup.
- A beautiful bright yellow, soft crumb that packs a tangy lemon flavour.
- Easy, light yoghurt icing that requires only 2 ingredients.
- Big, juicy blueberries to add a pop of sweetness.
- Keeps fresh in the fridge for up to a week and travels well in lunchboxes.
Ingredients & Substitutions
You only need a handful of fresh ingredients to make this delicious loaf cake,
- Plain flour – Remember to sift this for a light airy crumb.
- Baking powder – Use fresh baking powder. If your baking powder is closer to its expiry date, it is best to buy a fresh tin and use that as stale baking powder doesn’t raise the cake well.
- Sugar – Raw caster sugar adds a lovely caramel tone and colour to the crumb. Turbinado or demerara sugar are great substitutes.
- Vanilla extract – This is different from the liquid essence. It has a paste-like consistency and is very concentrated in flavour and aroma. Substitutions include the caviar from a whole vanilla pod or vanilla extract powder.
- Eggs – If possible use organic, fresh eggs with an approximate weight of 60-65g per whole egg. Make sure eggs are room temperature.
- Butter – You can use salted or unsalted butter. Soften it at room temperature before baking.
- Milk – I use full cream milk. You can use light milk, soy milk, almond milk or any milk of choice.
- Lemons – Use medium-sized lemons with bright yellow skin.
How to make Blueberry Lemon Loaf Cake?
- Add softened butter, sugar and vanilla to the bowl of an electric blender.
- Beat for a minute until pale and creamy.
3. Add eggs one at a time and beat for a total of 30 seconds until light and creamy.
4. Do not overbeat.
5. Add flour, baking powder, lemon zest, milk and lemon juice to the bowl.
6. Using a silicone spoon, gently mix the batter until just combined.
7. Spoon batter into tin loaf (22 cm x 11 cm x 7 cm high) greased and lined with baking paper.
8. Smooth the top and bake at 180°C (or 160°C fan forced) / 356°F (or 320°F fan forced) for approximately 1 hour until the top is golden and the center is cooked through.
9. Make the icing by whisking yoghurt and icing sugar until smooth.
10. Drizzle over the cooled cake. Garnish with fresh blueberries and lemon zest.
Serving and Storage
Serve this beautiful loaf cake in its baking tin, covered with a tea towel in a cool corner of your kitchen for up to 2 days. You can store it even longer in the fridge where it will keep fresh in an airtight glass container for up to a week.
This gorgeous Lemon Drizzle Cake is perfect on its own. But you can serve it with these delicious recipes depending on whether your afternoons are warm or cool.
- Chocolate Chai – The cake is lovely with a mug of this delicious homemade decadent chai on a cool afternoon.
- Sparkling Iced Lemon Tea – Warmer days mean you can make homemade ice lemon tea and serve it with your cake.
- Iced Spice Coconut Latte – This is another lovely cold beverage to pair with this lemon loaf cake.
- Sourdough Discard Pizza Crackers – Pizza crackers are an amazing accompaniment to a larger afternoon tea. They have a lovely savoury flavour to compliment the sweet cake.
- Spaghetti Fritters – I often make spaghetti fritters, this lemon loaf cake and pots of strong black tea for an early supper of when friends are visiting in the afternoon.
More Loaf Cake Recipes To Bake
Recipe
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Preheat oven to 180°C / 160°C fan forced (356°F / or 320°F fan forced). Grease and line a loaf tin (22 cm x 11 cm x 7 cm high) with baking paper.
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Add butter, caster sugar and vanilla to the bowl of an electric mixer. Beat for a couple of minutes until pale and creamy.
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Add eggs one at a time and beat briefly for a maximum of 30-40 seconds.
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Add sifted flour, baking powder, lemon zest, lemon juice and milk. Using a silicone spoon, gently mix the batter until wet and dry bits are fully incorporated and batter is just combined. Do not over mix.
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Spoon batter into the prepared tin. Bake in the preheated oven for approximately 55-60 minutes until golden and cooked through the centre. Turn off the oven and let the cake sit in the warm oven for a further 3 minutes.
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Remove and cool completely in the tin.
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Prepare the icing by whisking icing sugar and yoghurt with a balloon whisk or electric beater until smooth and of pouring consistency.
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Remove cake from the tin. Drizzle yoghurt icing over the cooled cake. Garnish with blueberries and lemon zest. Serve.
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Cake will keep fresh in a cool corner of your kitchen for up to 2 days or in the fridge for up to a week.
- Sugar – Raw caster sugar adds a lovely caramel tone and colour to the crumb. Turbinado or demerara sugar are great substitutes.
- Vanilla extract – This is different from the liquid essence. It has a paste-like consistency and is very concentrated in flavour and aroma. Substitutions include the caviar from a whole vanilla pod or vanilla extract powder.
- Eggs – If possible use organic, fresh eggs with an approximate weight of 60-65g per whole egg. Make sure eggs are room temperature.
- Butter – You can use salted or unsalted butter. Soften it at room temperature before baking.
- Milk – I use full cream milk. You can use light milk, soy milk, almond milk or any milk of choice.
- Storage – The cake keeps fresh covered with a tea towel in a cool corner of your kitchen for up to 2 days or in an air-tight glass container in the fridge for up to a week.
Calories: 405kcal | Carbohydrates: 55g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 187mg | Potassium: 113mg | Fiber: 3g | Sugar: 27g | Vitamin A: 626IU | Vitamin C: 16mg | Calcium: 60mg | Iron: 2mg