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Lemon & Blueberry Loaf Cake

A Lemon and blueberry loaf cake is something I have been wanting to make for a while! I wanted to make a cake where all the fruit didn't sink to the bottom as that would be a complete fail for me. I have had quite a few attempts at getting this recipe perfected and now I am happy as my fruit is evenly distributed!!!


I know I am really fussy but I work hard to get my recipes perfect and I know my perfect is a high bar to reach but I wouldn't want anything less.



This recipe is very easy to make as it’s all made in a bowl so no need to get the stand mixer out for this recipe!


You can use fresh or frozen blueberries in this recipe. It is such a classic combination and tastes amazing. Perfect with the obligatory cuppa.






To start pre-heat the oven to 190°C (170°C fan), then line a 2lb loaf tin with baking parchment.


Weigh all the flour, baking powder, caster sugar and lemon zest into a large bowl.



The add the egg, sour cream, oil, milk and vanilla extract.



With a hand whisk mix until smooth and there are no traces of flour.


Fold in the blueberries.



Then pour into the prepared loaf tin.


Bake for 60 minutes or until a skewer comes out cleanly.


In a small pan place the lemon juice and sugar and warm through until the sugar has dissolved.



Brush the syrup on top of the cake then leave to cool.






Lemon & Blueberry Loaf Cake


Sarah’s servings: 10

Sarah’s skill: Easy

Baking time: 60 minutes



INGREDIENTS

Cake

280g plain flour

1 ½tsp baking powder

185g caster sugar

2 Lemons, zested

2 large eggs

95g sour cream

175ml sunflower oil

115ml milk

1tsp vanilla extract

150g fresh or frozen blueberries


Topping

2 lemons, juiced

50g caster sugar



METHOD

  1. Pre-heat the oven to 190°C (170°C fan), then line and grease a 2lb loaf tin.

  2. Weigh all the dry ingredients into a large bowl then add all the wet ingredients and with a hand whisk mix until smooth.

  3. Fold in the blueberries and pour into the prepared loaf tin.

  4. Bake for 60 minutes or until a cake tester comes out cleanly.

  5. In a small pan place the lemon juice and sugar and warm through until the sugar has dissolved.

  6. Brush the syrup on top of the cake then leave to cool completely before slicing.




EQUIPMENT USED








SARAH’S EXTRA SLICE


This cake can be frozen up to 3 months.


Frozen or fresh blueberries can be used in this recipe.


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