|

Easy Blueberry Loaf Cake With Lemon Icing

You’ll love this easy blueberry loaf cake recipe that you can whip up in no time at all! This is an all-in-one method, so it’s as simple as combine, pour, and bake – nothing complicated here! The moist and light blueberry-filled loaf packs a punch of flavour with each bite. Oh, and did we mention insanely moreish too? It will be hard to resist going for just one slice!

blueberry loaf cake topped with lemon icing  uk recipe

Blueberry bread loaf with lemon icing

If you’re looking for a delicious, blueberry-infused treat with a special kick of tanginess to delight your taste buds, then blueberry bread loaf with lemon icing is the perfect option! This scrumptious treat combines the sweetness of blueberries with the tartness of lemon icing to create a unique flavour that everyone will love.

The blueberry cake has a soft, moist texture (with the magic ingredient of greek yoghurt!) and an irresistible aroma that will linger in the air – almost like a blueberry cloud! Seriously, you won’t regret it when you try this tasty blueberry bread loaf with its invitingly indulgent topping – perfect for those cosy days spent lounging around the house.

Here are some tips for preparing for making this recipe

  • Coat the blueberries in flour before adding them to the mixture. This prevents the blueberries from sinking to the bottom of the cake.
  • Use either fresh or frozen blueberries. If using frozen, add more flour when coating them.
  • For a more lemony sponge, replace the yoghurt with lemon curd!
  • For a quicker cooking time, pour the mixture into muffin cases and bake for 25 minutes.

Be sure to check out the full recipe and ingredient list below

Ingredients for blueberry cake

  • 225 g Baking Spread (Cold)
  • 225 g Caster Sugar
  • 275 g Self-Raising Flour
  • 2 tsp Baking Powder
  • 4 Eggs
  • 2 tbsp Milk
  • 2 tbsp Greek Plain Yoghurt (full fat)
  • 200 g Blueberries

Lemon Icing

  • 3-4 tbsp Lemon Juice
  • 250 g Icing Sugar (Confectioners Sugar sifted)
  • Zest of 1 Lemon

How to make a blueberry loaf cake

  • You will need a 2lb loaf tin. Preheat the oven to 160°c/ 180°c/Gas 4. Grease and line the tin.
  • Place all the ingredients in a bowl apart from the blueberries and use an electric whisk to blend everything together for 3 minutes. Toss the blueberries in flour. Make sure they are fully coated, and then add them to the mixture. Turn the mixture into the prepared tin and level the top.
  • Bake in the oven for 1 hour and 30 minutes or until the cake shrinks from the sides. Leave to cool in the tin for 10 minutes, then remove and cool on a wire rack.

Lemon Icing

  • Mix the lemon juice and icing sugar in a bowl to give a runny consistency. Use a palette knife to spread it out evenly. Sprinkle with lemon zest and leave to set before cutting into pieces.

Storage

If you’re looking for a blueberry loaf cake that can last longer than normal, this is the one for you! You can keep it in an airtight container or wrap it with tin foil, and store it in a cool place for up to 5 days, which means you’ll have plenty of time to enjoy its deliciousness. Whether you want to save a few trips to the bakery or simply want something you can keep and serve at any point during the week, this cake has your back!

blueberry loaf cake topped with lemon icing uk recipe

Easy Blueberry Loaf Cake With Lemon Icing

Rachel
Fruity blueberry cake with lemon icing, this will be your new favourite.
No ratings yet – be the first to rate this recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine British
Servings 8 -12
Calories 270 kcal

Ingredients
 
 

  • 225 g Baking Spread (Cold)
  • 225 g Caster Sugar
  • 275 g Self-Raising Flour
  • 2 tsp Baking Powder
  • 4 Eggs
  • 2 tbsp Milk
  • 2 tbsp Greek Plain Yoghurt (full fat)
  • 200 g Blueberries

Lemon Icing

  • 3-4 tbsp Lemon Juice
  • 250 g Icing Sugar (Confectioners Sugar sifted)
  • Zest of 1 Lemon

Instructions
 

  • You will need a 2lb loaf tin. Preheat the oven to 160°c/ 180°c/Gas 4. Grease and line the tin.
  • Place all the ingredients in a bowl apart from the blueberries and use an electric whisk to blend everything together for 3 minutes. Toss the blueberries in flour. Make sure they are fully coated and then add them to the mixture. Turn the mixture into the prepared tin and level the top.
  • Bake in the oven for 1 hour and 30 minutes or until the cake shrinks from the sides. Leave to cool in the tin for 10 minutes then remove and cool on a wire rack.

Lemon Icing

  • In a bowl, mix together the lemon juice and icing sugar to give a runny consistency. Use a palette knife to spread out evenly. Sprinkle with lemon zest and leave to set before cutting into pieces.
Get your ingredients deliveredCheck out Ocado! Save 25% on your first order + 3 months free unlimited deliveries. Enter VOU7389477 at checkout

Nutrition

Calories: 270kcalCarbohydrates: 39gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 37mgSodium: 187mgPotassium: 40mgFiber: 0.4gSugar: 28gVitamin A: 503IUVitamin C: 1mgCalcium: 40mgIron: 0.4mg
Keyword fresh blueberries, fresh lemons, frozen blueberries
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating