Lemon Blueberry Loaf Cake Recipe!
A deliciously moist and flavourful lemon and blueberry loaf cake, with ground almonds, fresh lemon and berries. Drizzled with a lemon sugar drizzle and more
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Servings: 8 slices
Ingredients
Cake
- 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 (See blog post for more info)
- 200 g blueberries (I use fresh)
Decoration
- 75 g icing sugar
- 1-2 tbsp lemon juice
- lemon zest
- blueberries
Instructions
- Preheat the oven to 180ºc/160ºc fan and line a 2lb loaf tin with parchment paper
- Beat together the butter and sugar in a large bowl
- Add the flour, almonds, eggs and lemon zest and mix again
- Mix through the blueberries (the mixture is quite thick)
- Spread into the tin and smooth over
- Bake in the oven for 45-55minutes until baked
- Leave to cool fully in the tin
- Mix together the icing sugar and lemon juice to a thick paste and drizzle over the sponge
- Decorate with lemon zest and blueberries
Notes
- This cake will last for 3-4 days, at room temperature
- This cake will freeze for 3+ months