Blueberry Lemon Loaf Cake

Blueberry Lemon Loaf Cake


DifficultyBeginnerMakes12 Servings

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


For the Crumble
 50 g Sugar
 50 g Plain / All Purpose Flour
 50 g Ground Almonds
 50 g Cold Unsalted Butter, Cubed
For the Cake
 4 Large Eggs
 300 g Sugar
 Zest 1 Lemon
 150 g Double Cream / Heavy Cream
 240 g Plain / All Purpose Flour
 4 g Baking Powder
 80 g Vegetable Oil
 150 g Fresh Blueberries (tossed in a little flour)
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Method


Crumble
1

In a stand mixer, beat all your ingredients together on a low speed until they form a crumble, then set to one side.

Cake
2

In a bowl, whisk the eggs, sugar and lemon zest until thick.

3

Pour in the cream and whisk.

4

Sift in the flour and baking powder and whisk gently to combine.

5

Pour in the oil and mix until there are no streaks.

6

Fold in the floured blueberries.

7

Pour the batter into a greased and lined 2lb loaf pan.

8

Top with the crumble and then bake at 160C (non fan assisted) for 80-90 minutes until a skewer comes out clean.

9

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

For the Crumble
 50 g Sugar
 50 g Plain / All Purpose Flour
 50 g Ground Almonds
 50 g Cold Unsalted Butter, Cubed
For the Cake
 4 Large Eggs
 300 g Sugar
 Zest 1 Lemon
 150 g Double Cream / Heavy Cream
 240 g Plain / All Purpose Flour
 4 g Baking Powder
 80 g Vegetable Oil
 150 g Fresh Blueberries (tossed in a little flour)
Shop the equipment

Directions

Crumble
1

In a stand mixer, beat all your ingredients together on a low speed until they form a crumble, then set to one side.

Cake
2

In a bowl, whisk the eggs, sugar and lemon zest until thick.

3

Pour in the cream and whisk.

4

Sift in the flour and baking powder and whisk gently to combine.

5

Pour in the oil and mix until there are no streaks.

6

Fold in the floured blueberries.

7

Pour the batter into a greased and lined 2lb loaf pan.

8

Top with the crumble and then bake at 160C (non fan assisted) for 80-90 minutes until a skewer comes out clean.

9

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!

Blueberry Lemon Loaf Cake