Lemon and Blueberry Loaf

Posted on November 12, 2014 in Cakes


Lemon blueberry loaf made with freshly squeezed lemon juice, lemon zest and baked to perfection! This lemon and blueberry loaf is bursting with juicy sweet blueberries and has a hot lemony glaze drizzled over it just as it comes out of the oven, which keeps it super moist.

Ingredients for the loaf

75g melted butter

200g white sugar

60ml freshly squeezed lemon juice

2 eggs

180g plain flour

1 teaspoon baking powder

1 teaspoon salt

118ml milk

2 tablespoons grated lemon zest

140g fresh or frozen blueberries

2 tablespoons plain flour


Ingredients for the lemon syrup

85g caster sugar

juice 2 lemon (about 5 tbsp)

Ingredients for buttercream

115g unsalted butter, at room temperature

2 tbsp Lemon Juice

1 tsp pure vanilla extract

225g icing sugar



Preheat oven to 175 degrees C.

Butter an loaf tin, line the bottom and two sides of the pan with the parchment paper.


In a stand or electric mixer, fitted with the paddle attachment, beat together butter, sugar, lemon juice and eggs.


In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with the milk.



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Toss the blueberries in the 2 tablespoons of flour. This will help prevent blueberries from sinking.

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Fold in lemon zest, and blueberries into the batter. Pour batter into prepared pan.

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Bake in preheated oven for about 60 minutes, until a toothpick inserted into centre of the loaf comes out clean.


While the cake cooks, make the lemon syrup. Tip the caster sugar into a small saucepan with the lemon juice and 75ml water. Heat over a medium heat, stirring occasionally, until the sugar has dissolved. Raise the heat, boil for 4 mins until slightly reduced and syrupy, then remove from the heat.


When the loaf is ready remove from the over and while its still warm take a skewer and make a number of holes, then pour the lemon syrup over the loaf while its still in its tin.





Allow tot cool  in pan for 40 minutes then transfer onto a wire rack to cool completely.

For the lemon buttercream put the butter, 1 tbsp of lemon juice in a large mixing bowl and beat until smooth and blended.

Sift over the icing sugar and, with the mixer on a low speed, continue mixing until the icing is smooth and has a spreading consistency. If it is too stiff, beat in a little extra lemon juice.


Put the buttercream into a piping bag fitted with a rose nozzle. Slowly and with a steady hand pip roses on top on the loaf.




Slice and enjoy.




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  • Reply Kerry @ Kerry Cooks November 12, 2014 at 5:36 pm

    I love the rose buttercream swirls on top, it really elevates the cake from a regular loaf cake!

    • Reply Emma November 13, 2014 at 1:02 pm

      Thank you Kerry, I felt like vamping it up a little 🙂

  • Reply Andrea April 9, 2017 at 9:14 am

    Hi when you beat the melted butter, sugar, lemon juice and eggs, are you using a k-beater? you describe as a paddle beater! Could a balloon whisk be used
    How long should these ingredients be ‘beaten’ for and how would you describe the result you want to achieve at the end of this stage?

    • Reply Emma April 11, 2017 at 11:12 am

      Hi Andrea, when beating the melted butter, sugar, lemon juice and eggs I used a paddle attachment however you can just use a spoon just make sure you mix all the ingredient until all combined. Yes you could also use a balloon whisk just put it on a low speed level for around 4 mins. Hope this helps you x

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