Blueberry and Lemon Loaf

Packed full of blueberries and zingy lemon 

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 servings


For the loaf

  • 50 ml vegetable oil
  • 200 g self-raising flour
  • 175 g caster sugar
  • 2 medium eggs
  • 200 g sour cream
  • 2 tbsp vanilla extract
  • 2 lemon zest
  • 125 g blueberries

For the icing drizzle

  • 75 g icing sugar
  • 2 tbsp lemon juice

To decorate

  • 50 g blueberries
  • 1 tbsp Lemon zest


For the loaf cake

  1. Preheat the oven to 180C then grease and line a 1lb loaf tin with baking paper.

  2. In a large bowl stir the flour and sugar together, then add the oil, sour cream, eggs, vanilla and lemon zest and stir it all together until just combined (a few lumps are good)

  3. Fold in 100g blueberries and pour the mixture into the prepared loaf tin.

  4. Scatter over the remaining blueberries, then bake for about 1 hour, or until golden and a skewer comes out clean. 

  5. Remove from the oven then cool in the tin for 10 minutes. When cooled slightly gently ease it out of the tin and leave to cool on a wire rack. 

For the icing

  1. Mix together the icing sugar and lemon juice until smooth, then pour across the top of the cooled loaf. 

  2. Scatter over some blueberries and lemon zest and serve in slices.