Lemon and Blueberry Cake

  • Servings: 8
  • Difficulty: Fairly Easy
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  • 200g/7oz unsalted butter, softened
  • 200g/7oz granulated sugar
  • 4 large eggs
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 200g/7oz plain flour
  • 2 teaspoons baking powder
  • 100g/3.5oz ground almonds
  • 150g/5oz fresh blueberries
  • For the lemon syrup:
  • Juice of 1 lemon
  • 50g/2oz granulated sugar
  • For the lemon glaze:
  • 100g/3.5oz icing sugar
  • Juice of 1/2 lemon


  1. Preheat your oven to 180C/160C fan/350F/gas mark 4. Grease and line a 1lb/450g loaf tin with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs, one at a time, until well combined.
  4. Add the lemon zest and lemon juice to the butter mixture and mix until incorporated.
  5. In a separate bowl, sift together the flour and baking powder. Stir in the ground almonds.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Gently fold in the fresh blueberries until evenly distributed throughout the batter.
  8. Pour the batter into the prepared tin and smooth the top with a spatula.
  9. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the centre comes out clean.
  10. While the cake is baking, prepare the lemon syrup by heating the lemon juice and granulated sugar in a small saucepan over medium heat until the sugar has dissolved.
  11. Once the cake is cooked, remove it from the oven and poke holes all over the top with a toothpick.
  12. Pour the lemon syrup over the warm cake, allowing it to soak in.
  13. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  14. Once cooled, prepare the lemon glaze by mixing together the icing sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake.
  15. Slice and serve the lemon and blueberry cake. Enjoy!

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