Blueberry Lemon Loaf Cake
Blueberry Lemon Loaf Cake
This blueberry lemon loaf cake recipe is so easy to make. It’s a really simple lemon loaf cake with fresh blueberries, topped with a crunchy crumble topping which gives it a bit of a twist. The flavour combination is so good! Don’t fancy the crumble topping? Try the lemon glaze from my lemon loaf recipe instead, for that extra lemon flavor.
I recommend using fresh blueberries for this blueberry pound cake rather than frozen blueberries so you don’t have any excess liquid in your cake batter.
I always find pound cakes are best made the day before you want to serve them, so don’t rush the cool down.
Follow my video and step-by-step recipes to make this delicious lemon blueberry loaf cake.
Like this recipe? Check out my marble loaf cake recipe and my lemon blueberry muffins recipe.
Ingredients
Method
In a stand mixer, beat all your ingredients together on a low speed until they form a crumble, then set to one side.
In a bowl, whisk the eggs, sugar and lemon zest until thick.
Pour in the cream and whisk.
Sift in the flour and baking powder and whisk gently to combine.
Pour in the oil and mix until there are no streaks.
Fold in the floured blueberries.
Pour the batter into a greased and lined 2lb loaf pan.
Top with the crumble and then bake at 160C (non fan assisted) for 80-90 minutes until a skewer comes out clean.
Once baked, remove the cake from the tin and leave to cool completely at room temperature. Once it’s cooled I like to wrap it up and then refrigerate it, I find you get a better texture!
Ingredients
Directions
In a stand mixer, beat all your ingredients together on a low speed until they form a crumble, then set to one side.
In a bowl, whisk the eggs, sugar and lemon zest until thick.
Pour in the cream and whisk.
Sift in the flour and baking powder and whisk gently to combine.
Pour in the oil and mix until there are no streaks.
Fold in the floured blueberries.
Pour the batter into a greased and lined 2lb loaf pan.
Top with the crumble and then bake at 160C (non fan assisted) for 80-90 minutes until a skewer comes out clean.
Once baked, remove the cake from the tin and leave to cool completely at room temperature. Once it’s cooled I like to wrap it up and then refrigerate it, I find you get a better texture!
Hi,
Can i use butter instead of vegetable oil?
If yes, how much?
Thanks
Hey! No I’m afraid not for this recipe – sorry!
On the fan setting, using the combi oven, do you have any moisture? Or straight into 15% moisture, 160C, fan 0?
I only have a home oven so I don’t have any moisture settings unfortunately.
Can I substitute the ground almond?
any ground nut will work! hazelnut etc
Are ground almonds interchangeable with almond flour?
yes same thing 🙂
Can I substitute ground almond flour for all the flour in the cake batter?
I haven’t tested it! An alternate flour would be ideal
Hi Matt. Our oven is auto-on fan assisted. We’ve tried using 160° and it didn’t work. Would you recommend a lower temperature.? Thanks in advance
Yes with fan, maybe try 140c!
Hi I did this right now but the center is still not done on 140 after 90 min? Do I just keep longer at same heat or turn up the heat?
Just keep at the same heat 🙂
Can we substitute with frozen blueberries in the cake incase fresh blueberries are not an option?
Should be ok!
hi, is the oven up and down ?or down only
non fan assisted, upper and lower heat