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  • Sarah L Samuels

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!




Jump to recipe



To start pre-heat the oven to 190 degrees centigrade (170 degrees fan) then line a 2lb loaf tin.



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. The tin I use is available on Amazon



Bake for 45-50 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: 8-10

Sarah’s skill: Easy

Baking time: 45-50 minutes



Ingredients:


Cake

185g Plain flour

1 Tsp Baking powder

125g Caster sugar

Zest 1 Lemon

1 Large egg

65g Sour cream

115ml Sunflower/ Vegetable oil

75ml Milk

1tsp Vanilla extract

140g Fresh or frozen blueberries


Topping

Juice of 1 lemon

50g caster sugar



Method:

  1. Pre-heat the oven to 190 degrees centigrade (170 degrees fan).

  2. Line and grease a 2lb loaf tin.

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

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

  5. Bake for 45-50 minutes or until a skewer comes out cleanly.

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

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






Sarah’s extra slice…..


The tin I used is a Jamie Oliver 2lb loaf tin. Available on Amazon


Frozen or fresh blueberries can be used in this recipe.



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10 Comments


jnth
Apr 05

Sarah, just wondering? Could I use buttermilk instead of sourcream ?

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Sarah L Samuels
Apr 05
Replying to

You could but the fruit will probably sink to the bottom of the cake

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Guest
Sep 30, 2023

Hello Sarah,

Thank you for your delicious recipes.

I live in Belgium and we can't get sour cream over here. Would it be ok if I used fat-free Greek yoghurt instead?

Many thanks for your advice 🙂

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Sarah L Samuels
Oct 16, 2023
Replying to

Yes that would work but your fruit may sink a bit

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Guest
Feb 19, 2023

Have made this once so far, so straight forward and so very tasty! Just wondered, do you expect to use all the lemon juice/ sugar to brush over or just some of it? I seemed to make mine quite wet using it all. Thanks for another fab recipe Sarah!

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Sarah L Samuels
Feb 20, 2023
Replying to

I used all of my lemon juice and sugar mix but you could use less if you prefer. Glad you found it easy to make and enjoyed it.

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Guest
Feb 16, 2023

This is one of the easiest cakes I have ever made and it's SO delicious .

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Sarah L Samuels
Feb 17, 2023
Replying to

That’s brilliant to hear - thank you 🤗

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patricialuke
Feb 01, 2023

Absolutely delicious. So easy to make. Have made numerous times.

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Sarah L Samuels
Feb 01, 2023
Replying to

That’s great! Thanks for letting me know. Sarah

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