blueberry and lemon loaf cake

A beautifully light cake which is full of flavour, this Blueberry and Lemon Loaf Cake is perfect for afternoon tea or a special celebration cake.

Blueberry and Lemon Loaf Cake


25g plain flour, 1/2tsp bicarbonate of soda, 1/2tsp baking powder, 120g golden caster sugar, 1tsp vanilla extract, 1 lemon, 2 eggs, 200g plain yoghurt, 100g melted butter, 100g blueberries, 100g icing sugar, 10ml water.


  1. Preheat oven to 180 degrees and line a 2lb loaf pan. Mix the plain flour, bicarbonate of sofa, baking powder, golden caster sugar, vanilla extract and the zest of the lemon. 
  2. Whisk together the eggs, plain yoghurt and melted butter then gently mix together with the flour mix until combined. Toss the blueberries in some plain flour to coat them then gently stir into the cake mixture. 
  3. Pour the mixture into the prepared loaf pan and bake for 35-40 minutes until the cake is golden brown and cooked through. Pierce the top of the cake and drizzle over the juice of half the lemon.
  4. Make up the royal icing, sift the icing sugar into a bowl and pour in the water. Mix until fully combined. When the cake has cooled pour over the icing glaze and sprinkle on top some lemon zest.