Blueberry Lemon Loaf Cake
A moist and zesty loaf cake bursting with blueberries and lemon, perfect for a delightful treat or afternoon tea.
Ingredients
Dough
- 220 g butter
- 220 g caster sugar
- 2 teaspoons vanilla extract
- 3 eggs eggs
- 220 g plain flour (sifted)
- ½ teaspoon baking powder
- 2 lemons lemon (zested)
- 60 ml lemon juice
- 1 tablespoon milk
- ½ cup blueberries (to garnish)
- lemon zest (to garnish) lemon zest
- 1/3 cup icing sugar
- 1/3 cup Greek yoghurt
Instructions
- Preheat oven to 180°C (356°F). Grease a 22x11x7 cm loaf tin and line with baking paper.
- Beat butter, sugar, and vanilla until pale. Add eggs one at a time, then fold in flour, baking powder, lemon zest, lemon juice, and milk until just combined.
- Pour batter into the prepared tin and bake for 55-60 minutes until golden. Cool completely.
- Mix icing sugar and yoghurt until smooth. Drizzle over cooled cake and garnish with blueberries and lemon zest.
- Serve slices and store leftovers in the fridge for up to a week.
Notes
Use fresh blueberries for best flavor and garnish just before serving.