Blueberry Lemon Loaf

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Total Time
1hr 20mins
20 mins
1 hr

Not really a loaf, really a lemon and blueberry drizzle cake. Very moreish and freezes really well (without the glaze). Taken from "Nova Scotia Cooking" by Charles Lief and Heather MacKenzie. Always comes out well.

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  1. Cake:-.
  2. Heat oven to 180C/ 350°F.
  3. In a bowl cream butter and stir in sugar a little at a time.
  4. Beat in eggs.
  5. In a small bowl combine flour, salt, baking powder and lemon rind.
  6. Add flour mixture alternately with milk to the butter mixture; blend until smooth.
  7. Fold in blueberries (if using frozen dust lightly in all-purpose flour).
  8. Put mixture in a greased10 x 6 inch loaf tin.
  9. Bake for 1 hour.
  10. Topping:-.
  11. Mix sugar and lemon juice until sugar is dissolved.
  12. Carefully remove loaf from pan (after cooling slightly) and spoon topping over the warm loaf.