Lemon-Blueberry Loaf Cake
This Lemon-Blueberry Loaf Cake is a dreamy combination of zesty lemon and juicy blueberries. It's a real showstopper - golden and fluffy on the outside, and deliciously moist on the inside. I love to pair it with a dollop of lemon curd, Greek yogurt and extra blueberries for an extra-special treat. Enjoy!
Mmm, my beloved Lemon-Blueberry Loaf Cake! I almost drool when I think about it. I always make sure to take a few extra minutes so I can make it just right.
The combination of sweet lemon curd, tangy Greek yogurt and juicy burst of blueberries makes this cake the perfect mix of flavors. And did I mention that this cake is moist? It is heavenly!
The best part about this recipe is how easy and fast it is. You just mix the "ingredients" together in a bowl, add them into the prepared loaf tin and voila! Your Lemon-Blueberry Loaf Cake is ready to go in the oven.
When finished baking, it's as if you've somehow managed to capture sunlight and put it in cake form. Both sweet and delicious, it's sure to be a hit with all your family and friends.
The icing is the cherry on top! Lemon juice combines with icing sugar to create a thick, perfect layer. Just add some lemon zest and edible flowers, and you have a tasty masterpiece!
So go ahead, give this easy and mouthwatering Lemon-Blueberry Loaf Cake a go. Believe me when I say
Why You’ll Love This Lemon-Blueberry Loaf Cake Recipe
These are all the reasons I'm loving this Lemon-Blueberry Loaf Cake recipe:
It's delicious: The sweet-tart combination of lemon and blueberries is a classic for a reason. The tartness of the lemon pairs perfectly with the sweetness of the blueberries and the cake itself. Plus, it's topped with a thick and creamy icing that's sure to make your mouth water!
It's easy to make: This recipe is even easier to make than regular cakes, because it's like a one-bowl recipe. Plus, you don't have to worry about overmixing or anything like that. All you have to do is mix all the ingredients together, pour it into a loaf tin, and bake!
It's versatile: Not only is this a great dessert for any occasion, but it can also be served for breakfast or as a snack. You can also top it with Greek yogurt and lemon curd to make it more filling. Add some edible flowers to make it extra special!
Lemon-Blueberry Loaf Cake
This Lemon-Blueberry Loaf Cake is a dreamy combination of zesty lemon and juicy blueberries. It's a real showstopper - golden and fluffy on the outside, and deliciously moist on the inside. I love to pair it with a dollop of lemon curd, Greek yogurt and extra blueberries for an extra-special treat. Enjoy!
Ingredients
- 175g softened butter, plus extra for greasing
- 500ml tub Greek yogurt (you need 100ml/3.5fl oz in the cake, the rest to serve)
- 300g jar good lemon curd (you need 2 tbsp in the cake, the rest to serve)
- 3 eggs
- zest and juice 1 lemon, plus extra zest to serve, if you like
- 200g self-raising flour
- 175g golden caster sugar
- 200g punnet of blueberries (you need 85g/3oz in the cake, the rest to serve)
- 140g icing sugar
- edible flowers, such as purple or yellow primroses, to serve (optional)
Instructions
- Step 1: Preheat the oven to 160C/140C fan/gas 3. Grease a 2lb loaf tin and line it with a long strip of baking parchment. Combine the yogurt, lemon curd, softened butter, eggs, lemon zest, flour and caster sugar in a large bowl and mix with an electric whisk until the 'ingredients' are just combined. Pour half of the batter into the tin. Measure out 85g of blueberries from the punnet and sprinkle half into the tin, add the rest of the batter on top, then scatter the remaining 85g of berries on top. Bake for 1 hr 10 mins to 1 hr 15 mins until golden brown and a skewer inserted into the center comes out clean.
- Step 2: Allow the cake to cool in the tin before gently transferring it onto a serving plate. Create a thick icing by combining icing sugar and just enough lemon juice in a bowl. Spread the icing over the cake and add some lemon zest and edible flowers for decoration. Present the cake in slices with a side of lemon curd, Greek yogurt and blueberries.
