Lemon blueberry loaf/cake


I am not a huge cake fan – any kind of dessert involving cake or sponge does not really get me very excited.  I especially don’t like tier cakes, they look beautiful (well at least the ones other people make, mine tend to look like a toddler’s craft project) but the combo of cake and then very rich icing is too much of a good thing for me.

After having said all that, I did come across a recipe that looked interesting.  I was browsing through Julia’s blog (great blog by the way … have a look for yourself: juliasalbum.com) and saw she made a lemon and blueberry loaf.  My husband being a lemon-o-holic at home, I was sure he was going to like it.  You can find Julia’s recipe here.

I used frozen berries which worked perfectly – I defrosted them quickly in the microwave (just defrost them, don’t leave them too long in the microwave or they will turn to mush) and added them to the batter.  The other thing I changed was I doubled the lemon glaze quantity because I did two rounds of drizzling to make sure there was a nice thick layer of glaze on top of it – I like sugar, what can I say?

The cake/loaf has the consistency of a muffin, which for a cake hater like me is great.  I was really delicious.



  • 1/3 cup melted butter
  • 1 cup white sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons grated lemon zest
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons all-purpose flour
Lemon glaze:
  • 4 tablespoons freshly squeezed lemon juice
  • 1 cup powdered sugar



  • Preheat oven to 175 degrees C.
  • Butter an 8×4 inch loaf pan, line the bottom and two sides of the pan with the parchment paper.
  • In a mixing bowl, beat together butter, 1 cup sugar, eggs, and vanilla extract.
  • In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with milk.
  • In the same bowl where you combined flour, add blueberries and toss them in 2 tablespoons of flour. This will help prevent blueberries from sinking.
  • Fold in lemon zest, and blueberries into the batter. Do it carefully and fast. Pour batter into prepared pan.
  • Bake in preheated oven for about 50-60 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 40 minutes on a wire rack. Release the bread from the pan.

Lemon glaze

  • Combine freshly squeezed lemon juice and powdered sugar in a small bowl and beat, using electrical mixer, until smooth glaze forms .
  • Drizzle the top of the bread (after it’s been completely cooled) with the glaze. Some of the glaze will go down the sides of the bread.

Let’s eat!