Lemon blueberry drizzle cake
A moist lemon and blueberry loaf cake finished with a sharp lemon drizzle - light, fragrant and perfect for slicing and serving.
Updated : 17 December, 2025
Easy
About 20 min.
Ingredients
200 grams
Butter
175 grams
Sugar
3
Lemon
3
Eggs
200 grams
Flour
2.5 teaspoon
Baking powder
50 grams
Almond flour
pinch
Salt
2 tablespoon
Milk
150 grams
Blueberry
4 tablespoon
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180C. Grease and line a 900g/2lb loaf tin with baking paper.
Step 2
Using a freestanding mixer or an electric hand-held mixer, beat the butter and sugar together until pale, light and fluffy. Stir in the lemon zest.
Step 3
Slowly add the beaten eggs, mixing well after each addition and scraping down the sides of the bowl occasionally to ensure everything is evenly incorporated.
Step 4
Sift the flour and baking powder into the mixture, then add the almond flour, salt, milk and the juice of one lemon. Mix on a low speed until the batter is smooth and fully combined.
Step 5
Spoon one third of the mixture into the prepared loaf tin and smooth the surface. Scatter over one third of the blueberries. Repeat the layering twice more until all the batter and blueberries are used.
Step 6
Place the tin on the middle shelf of the oven and bake for about 1 hour, or until the loaf is golden-brown and a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for 10 minutes.
Step 7
Combine the remaining lemon juice and granulated sugar in a bowl. Spoon the lemon drizzle evenly over the top of the warm cake, then leave it in the tin until completely cold.
Step 8
Slice and serve.
Author note
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