top of page

Lemon and blueberry loaf

This is a beautiful, one-bowl lemon and blueberry loaf cake with a delicious lemon glaze. The batter is nice and thick which is the key to stop the blueberries sinking and is made with oil rather than butter for a moist sponge and sour cream for added that added 'tang'. Finished off with a thick and glossy lemon glaze, this is a Summer favourite bake.

Time to prep : 20 minutes

Time to bake : 1hr 10 - 1 hr 20 minutes

Servings : 12 slices


200g caster sugar

3 lemons, zested

2 eggs

120g sour cream*

80ml vegetable oil*

2 tsp vanilla extract

300g plain flour

2 tsp baking powder

1/2 tsp salt

250g blueberries (fresh or frozen*)


160g icing sugar

2 lemons, juice of


  1. Pre-heat a fan oven to 160ºC and grease and line a loaf tin*.

  2. In a mixing bowl, add the sugar and freshly grated lemon zest. Gently rub together with your fingers to help the lemon oil from the peel infuse the sugar. Add in the eggs, sour cream, oil and vanilla. Mix together until combined.

  3. Sieve in the flour, baking powder and salt. Fold through until nearly combined.

  4. Add in the blueberries and gently fold through the batter, then pour into the loaf tin, smoothing out the top.

  5. Bake for 1hr 10 - 1hr 20 minutes*, until a clean skewer inserted into the middle comes out clean with no wet batter streaks. Wait for it to cool for about 20 minutes before removing the loaf from the tin and moving it to a cooling rack. Wait for the loaf to completely cool before glazing.


  1. Sieve the icing sugar into a mixing bowl. Add in the lemon juice and stir to mix, you want a thick 'toothpaste' like consistency for an opaque finish. Add more liquid (lemon juice, water or milk) 1tsp at a time for a runnier consistency.

  2. Pour the glaze over the top of the cooled loaf, smoothing it out with a spoon and allowing it to drip over the sides. Decorate with extra berries and lemon slices before slicing and serving.

Nutritional Information

(per slice)

305 calories

4g protein, 52g carbs, 9g fat

Good to know:

  • You can also use greek or natural yogurt instead of sour cream.

  • You can use another neutral oil (eg. canola oil) or a light olive oil instead of vegetable oil.

  • If using frozen berries, use them straight from the freezer so that they don't get a chance to defrost which can cause coloured streaks in the batter.

  • I use a 9 x 5" loaf tin, an 8 x 4" tin also works and will produce a taller loaf.

  • If you find that your loaf is golden and baked on the outside but still underbaked in the middle, cover with tin foil (to stop it catching more colour) and return to the oven to bake until cooked through.

  • Vegetarian.

  • To make this GF, use a certified gluten-free flour. I love Doves Farm.

Recent Posts

See All


bottom of page