Blueberry Lemon Loaf

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“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.”
1hr 20mins

Ingredients Nutrition


  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.

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