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.
- 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
- 100g icing sugar
- 1 tablespoon lemon juice
- Preheat oven to 180ºC and line a 2lb loaf tin with baking paper.
- 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 zest and 1 tablespoon of the lemon juice and the eggs. Add the eggs in one at a time mixing after each addition.
- 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.
- 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.
- 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.
- 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