This delicious lemon blueberry loaf cake is full of lemon flavour, loaded with fresh blueberries, and topped with a layer of sweet and tangy blueberry glaze. You'll feel like you've entered a spring fairy tale with every bite. It's the way tangy lemon and tart blueberries combine, especially in a light, soft and fluffy cake that makes it irresistible! The perfect treat to celebrate spring in the comfort of your own home. 

WHY YOU WILL LOVE THIS LOAF CAKE?

• Ideal for beginners! 
• It is made with vegetable oil that gives it a moist texture and stays fresh and soft for days.
• No electric mixer is required and it is super easy to make.
• You can easily modify this recipe! For example, if you don’t have Greek yoghurt, replace it with sour cream or even with full-fat plain yoghurt.

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INGREDIENTS YOU"LL NEED!

Scroll down to the recipe card for the complete list of ingredients and their exact quantities.

FOR LEMON BLUEBERRY LOAF CAKE

• Plain flour (or all-purpose flour): Make sure to measure it correctly. The best way to measure all-purpose flour is by using a digital scale. If you don’t have it, then spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour.
• Vegetable Oil: I used Sunflower oil but you can substitute it with any neutral oil. The oil keeps this bread soft and moist even if you keep it in the fridge.
• Baking Powder: It is used to rise the bread. 
• Granulated sugar: It is added for sweetness. It also balances the tartness of blueberries and lemon.
• Greek yoghurt: makes the bread super moist. Yoghurt should be at room temperature. If you don’t have Greek yoghurt, you can use sour cream or even unsweetened full-fat plain yoghurt (thick).
• Milk (Full fat): It gives a creamy texture to the loaf cake and also adds flavour.
• Eggs: should be at room temperature.
• Salt: It balances the tartness and enhances the flavours.
• Lemon zest and juice: In this recipe, both lemon zest and fresh lemon juice are used to give this bread a strong burst of lemon flavour. Make sure, using a zester, to peel only the outer yellow part of the lemon, not the white part.
• Blueberries (Fresh or Frozen): If you are using fresh Blueberries, it is better to wash them before use and then carefully dry them with a paper towel. To prevent the blueberries from sinking to the bottom of the cake, toss them in 1 tbsp plain flour/all-purpose flour before adding them to the batter. If You are using frozen blueberries, no need to thaw them. Take the frozen blueberries straight from the freezer and toss them in 1 tbsp plain flour, then add to the batter. I used fresh blueberries here.

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FOR LEMON BLUEBERRY GLAZE

• Blueberries: To make the fresh blueberry juice
• Fresh Lemon juice: Always use fresh lemon juice. It brings out the flavour of blueberries. The tartness of blueberries works well with lemon. It also adds flavour and makes the glaze smooth and pourable.
• Icing sugar/ Powdered sugar (sifted): It is used to sweeten the glaze and helps it to stick on top.
• Double Cream/ heavy cream: To make icing creamy and thick, add a little double cream (slightly warm).

EQUIPMENT USED

• 9x5” loaf pan

LET’S MAKE STEP BY STEP!

FOR LEMON BLUEBERRY LOAF CAKE

Step 1: Make the Lemon sugar! This step is very important because most of the flavour in a lemon comes from the very outside of the zest so when lemon oil in the zest is mixed with sugar, it enhances the flavour. Using a zester, zest a whole lemon. Don’t go too far while zesting the lemon. Rotate the fruit while grating the lemon as you don’t want the white part of the lemon because it's bitter. In a small bowl, mix the sugar and lemon zest. Use your fingers to rub the zest into the sugar (about 1 minute). Lemon zest-infused sugar is ready. Set aside to infuse completely for about 5 minutes.

Step 2: Preheat the Fan oven to 155C/311F (For a conventional oven: 175C/347F). Prepare a 9x5 inch loaf pan with baking paper leaving the overhangs on the larger sides of the pan for easy removal of the loaf cake once baked. Set aside.

Step 3: Sift plain flour (all-purpose flour), baking powder and salt in a large mixing bowl. Whisk them together and set aside.

Step 4: In a bowl, mix together milk, greek yoghurt and freshly squeezed lemon juice.

Step 5: In a large bowl add eggs, lemon sugar and vanilla extract, and whisk together to combine well (about 2 minutes). Add in vegetable oil and whisk again. Add in the milk mixture, and whisk together until well incorporated. Scrape the sides of the bowl with a spatula as needed.

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Step 6: Then add the dry ingredients and mix until just combined. Be careful not to over-mix the batter if you want light and airy crumbs.

Step 7: Toss the fresh blueberries in 1 tbsp extra flour, add them to the batter and then gently fold them in. Pour the batter into the prepared loaf pan and spread it evenly. 

Step 8: Bake for 55-60 minutes or until a toothpick inserted in the centre, comes out clean. Let it cool for 10-15 minutes before removing it from the pan. Remove from the loaf pan using overhang baking paper. Place on the wire rack to cool completely before glazing.

FOR LEMON BLUEBERRY GLAZE

This simple glaze is so tasty and gives it an extra sweet and tangy flavour!

Step 1: In a small saucepan, cook blueberries, sugar and lemon juice over medium heat, stirring occasionally. Cook until the blueberries have broken down, released their juices and the mixture becomes almost thick (about 5-10 minutes). Pass through a strainer, and discard the skin and seeds. Let the blueberry juice cool.

Step 2: In a medium bowl, whisk together the sifted icing sugar/powdered sugar, slightly warm double cream/heavy cream, lemon juice and blueberry juice (thick) until it becomes a smooth and pourable glaze. If the glaze is too thick, add more lemon juice, if too thin, add more icing sugar.

Step 3: Drizzle over the loaf cake that has cooled completely after baking.

Step 4: Top it off with fresh lemon zest and fresh blueberries (optional). Make 8-10 slices, using a sharp knife. Enjoy straight away or pop in the fridge to set the glaze for 20-30 minutes.

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RECIPE TIPS

• Always use room temperature ingredients, like yoghurt, milk and eggs to keep an even consistency of the batter. 
• Measure your flour accurately to get the best results. The best way to measure the flour is by using a digital scale but if you don’t have a digital scale, spoon and level your flour carefully. Spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour.
• Sift your dry ingredients before adding them into the wet mixture. That helps to combine everything evenly.
• Don’t over-mix the batter. Once the dry ingredients are just combined with the wet ingredients, stop mixing too much otherwise it results in dense bread.
• Always line the pan with baking paper, leaving the overhangs on the longer sides for easy removal of the loaf cake once baked
• To get the beautiful reddish-purple colour of blueberries, don’t forget to cook them as it gives an intense colour. First, cook them until they become almost thick. Strain the juice and whisk in the icing sugar to make a beautiful glaze. Raw blueberry juice will give dull colour to the glaze.

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HOW TO STORE THIS LOAF CAKE?

Loaf cake remains soft and moist at room temperature for up to 2 days if you store it in an air-tight container. You can cover and refrigerate it. It will last up to 3-4 days in the fridge. It will last up to 2 months in the freezer if it is stored without glaze in a freezer-safe ziplock bag. 

First, cool it completely then wrap it in plastic wrap and finally put it in a large freezer-safe plastic bag. To thaw, you will have to bring it to room temperature, place it in the fridge overnight or leave it for a few hours at room temperature then drizzle the lemon blueberry glaze over it.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!

Happy baking and eating! 😊