Lemon Blueberry Loaf Cake

There is something about a loaf cake that feels more honest than a layered one — no frosting tricks, no piping, no leaning towers, just a tender crumb, a glossy glaze, and a sharp slice on a plate.

This reliable version delivers real, assertive lemon flavour, with zest in the batter and juice in the glaze, while the blueberries get tossed in flour so they don't sink to the bottom.

Ingredients

Instructions

1. Heat the oven to 175°C (350°F). Line a 9×5 inch loaf tin with baking paper.
2. Whisk the flour, baking powder and salt in a bowl. In a separate bowl, rub the sugar and lemon zest together with your fingers until fragrant.
3. Beat the butter into the lemon sugar until pale and fluffy, about 3 minutes. Add the eggs one at a time, then the vanilla.
4. Add the dry ingredients in three additions, alternating with the buttermilk. Stir just until combined.
5. Toss the blueberries with the extra tablespoon of flour and fold gently into the batter.
6. Scrape into the loaf tin and bake for 50–60 minutes, until a skewer comes out with only moist crumbs. Tent with foil at the 40-minute mark if browning too fast.
7. Cool in the tin for 15 minutes, then transfer to a rack. Whisk the glaze and pour over the cooled cake.

Cooking tips

• Frozen blueberries work — don't thaw them, or the batter turns purple.
• Rubbing zest into sugar releases the oils and gives a much stronger lemon flavour.
• Wrapped well, the loaf is even better on day two.

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