Lemon Blueberry Cake

Packed with fresh blueberries, juicy bright lemon and rich almonds, this lemon blueberry cake is so perfect for any time of day. A simple but impressive drizzle cake that will make everyone happy. All ingredients from Aldi, as always!

This lemon blueberry cake is the perfect loaf cake to make on short notice, or when you just feel like baking, but don’t want to invest much time or energy,

but want something impressive and snack worthy at the end of it. This lemon blueberry cake is drizzled with a simple lemon icing sugar glaze that sticks to the top of this golden cake and runs down the sides in thick sweet drips. I know. I definitely have your attention now, don’t I?!

Lemon And Blueberry Cake
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Ingredients needed

So, not only is this cake rich and moist with almonds, sweet with blueberries and juicy with lemons, it only takes 8 ingredients for you to make. And they’re possibly ingredients you already have.

1. eggs
2. lemons
3. self-raising flour
4. caster sugar
5. ground almonds
6. butter
7. icing sugar
8. blueberries

Step by step directions

• For every single baking and cake recipe always start off by lining your baking tin with baking parchment, or greasing it with butter and preheat the oven. These are the two steps that will set you up for baking success and everything else will follow. Especially with this perfect easy tea cake recipe and how easy it all is.
• Once you’ve lined your baking tin and turned on the oven to preheat, place the softened butter and the caster sugar in a bowl and beat with an electric hand whisk. You can use a stand mixer if you have one, but if not then a hand whisk is fine. I don’t recommend just a wooden spoon because you won’t be able to get enough air into the butter mixture.

• Once the butter and sugar mixture is light and fluffy add in the lemon juice and lemon zest and the eggs. I added them all at once, but it is best to add the eggs in one at a time, mixing after each addition. Then, when the eggs are mixed in, you can add in the ground almonds and the flour.
• The mixture may look a little bit split once the eggs have been added, but before you add in the almonds and the flour. Don’t be alarmed! The cake batter comes together once you add in the flour and almonds.

• When you add in the in flour and almonds, be sure to switch to a spatula or a wooden spoon. If you use the electric whisk you will end up with a mess of flour all over your kitchen and you also run the risk of over-mixing the batter and ending up with a cake that’s a bit on the tough side.
• Gently mix in the blueberries. You want to avoid ending up with an entirely purple batter.  Save some of the blueberries to go on the top of the cake partway through baking.

Blueberry lemon cake FAQ’s

• Q. How do I tell when this cake is done?
• A. When a toothpick or a small knife is inserted into the cake and comes out with only a few moist crumbs clinging to it. Most cake recipes will tell you that a toothpick should come out clean, but by that point, once the cake cools, it will be a little too dry and won’t be it’s best. The cake continues to bake slightly as it cools.
• Q. What if I don’t have self-raising flour?
• A. Although self-raising flour is convenient, you can easily make your own at home with plain flour and some plain flour and baking powder. Simply add 2 teaspoons of baking powder to 150g plain flour.
• Q. I want to bake this cake, but I forgot to take my butter and eggs out of the fridge. What should I do?
• A. You can gently soften the butter in the microwave and place the eggs in some warm water for a few minutes to get everything to room temperature.

Cooling a loaf cake

As for most cakes, but especially for loaf cakes, it’s important to cool the cake in the tin (on a wire rack) for about 15 minutes before turning it out to let it continue to cool. Once the cake is cool enough, turn it out and remove the baking paper from the bottom of the cake and place back on the wire rack to finish cooling.

The lemon glaze get drizzled over the cake once it’s cooled. If the blueberry cake is still warm, then the glaze will soak in and won’t be visible on the top. Although, that’s not necessarily a bad thing, it’s just not what we’re going for on this cake.

Lemon drizzle glaze

This lemon glaze is 2 ingredients.

• Icing sugar
• Lemon juice

That’s all there is to it. The amounts I’ve used on this cake are in the recipe below, but if you like a thicker glaze add less lemon juice and for a thinner glaze just add a little more lemon juice. But, I just think you should know, I’ve tried and made a million lemon glazes in my cooking career and this ratio is by far the best!

More easy baking recipes

• Coffee and walnut cake
• Apple crumble cake
• One bowl chocolate banana bread

Lemon Blueberry Cake Recipe

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• Author: Deborah Thompson
• Prep Time: 15
• Cook Time: 40
• Total Time: 55 minutes

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Description

Packed with fresh blueberries, juicy bright lemon and rich almonds, this lemon blueberry cake is so perfect for any time of day. A simple but impressive drizzle cake that will make everyone happy.

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Scale 1x2x3x

Ingredients

• 150g butter, room temperature
• 190g caster sugar
• 2 lemons, juice and zest lemons: finely grate the zest to get 2 tsp, then juice to get 2 tbsp
• 3 eggs
• 90g self-raising flour* See notes
• 110g ground almonds
• 200g blueberries

Glaze

• 100g icing sugar
• 1 tablespoon lemon juice

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Instructions

1. Preheat oven to 180ºC and line a 2lb loaf tin with baking paper.
2. Place the softened butter and the caster sugar in a bowl and beat with an electric hand whisk. You can use a stand mixer if you have one, but if not then a hand whisk is fine. I don’t recommend just a wooden spoon because you won’t be able to get enough air into the butter mixture.
3. Once the butter and sugar mixture is light and fluffy add in the lemon zest and 1 tablespoon of the lemon juice and the eggs. Add the eggs in one at a time mixing after each addition.
4. Add in the ground almonds and the flour. Gently fold in 150g the blueberries using a wooden spoon or spatula. Bake in the preheated oven for about 15 minutes, then gently scatter the top of the cake with the remaining blueberries and continue to bake for a further 15 minutes, until the cake is golden. Cover it with some foil and continue to bake for a further 20 minutes until a toothpick or knife comes out with only a few moist crumbs.
5. Remove from the oven and let cool on a wire rack in the tin for 15 minutes, before turning out of the tin and allowing to cool completely.
6. Meanwhile, make the glaze by mixing the icing sugar with the lemon juice. Use a spoon to drizzle the glaze over the cake and leave to set for a few minutes before slicing.

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Notes

• Note 1- to make your own self-raising flour mix 2 teaspoons baking powder with 150g plain flour.

• Category: easy baking
• Method: oven
• Cuisine: British

Keywords: lemon blueberry cake, loaf, drizzle, easy, tea time

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