Lemon and blueberry loaf
This lemon and blueberry loaf is deliciously light and moist. The zingy lemon goes perfectly with the blueberries to make a great, summery, tea-time treat.
This lemon and blueberry loaf is one of my favourite tea time treats. I love the zingy lemon flavour with the pop of sweetness and colour from the blueberries. It’s the perfect lighter bake for spring or summer.
The natural yogurt in the cake makes it beautifully light and moist. And the lemon glaze on top not only adds an extra zing of flavour but uses up the lemon as well.
How can kids help to make the lemon blueberry loaf?
The other great thing about this bake is that it’s really easy to make, so perfect for kids or beginner bakers. There are lots of simple tasks kids can help with.
Even young children will be able to help measure out all the ingredients and mix them together. My kids also enjoyed zesting and juicing the lemon (although be very careful of small fingers on a grater.
The very simple lemon glaze is an easy decoration kids can take charge of. Mixing it together and drizzling it on top is a very easy way of decorating the loaf that anyone can make look good.
Can you use frozen blueberries?
Yes. You can use either fresh or frozen blueberries in this loaf. If you use frozen blueberries (like we did), you might find the colour seeps into the batter when you mix them in and it might take a little longer to bake, but it will be equally delicious.
There’s no need to defrost the blueberries before you add them.
What can I use if I don’t have self raising flour?
If you don’t have any self raising flour, swap it out for an equal amount of plain or all purpose flour and add 1 ¼ teaspoons of baking powder.
How do I store the lemon blueberry loaf?
The loaf will store in an airtight container at room temperature for a few days. If you want to keep it for longer, wrap it well in cling film, put it in a freezer bag and pop it in the freezer. It will keep for a few months in the freezer.
How do I stop the blueberries from sinking to the bottom?
Before adding the blueberries to your mixing bowl, mix them in the flour. This should stop them sinking to the bottom of your loaf. You can also add a few blueberries to the top of your batter in the tin before you bake it.
What can I make with leftover ingredients?
Other recipes that use blueberries
Blueberry muffins
Blueberry crumble bars
Berry yogurt parfait
Blueberry pancakes
Lemon blueberry muffins
Blueberry cookies
Other recipes that use lemons
Lemon biscuits
Lemon bundt cake
Lemon drizzle cake
Iced lemon traybake
Lemon drizzle cupcakes
Other recipes that use natural yogurt
Doffins (doughnut muffins)
Berry frozen yogurt
Strawberry ice lollies
Chicken skewers
Useful equipment
You might need the following baking tools/gadgets to make this lemon and blueberry loaf
Digital scales
Freestanding mixer
Hand held mixer
Mixing bowl
Measuring cups
Lemon juicer
Lemon zester
Spatula
2 lb loaf tin
Wire rack
Cake storage
As an Amazon Associate I earn from qualifying purchases.. You will not be charged anything extra for this. Please refer to my Privacy Policy Page for more details.
Ingredients
For the loaf
175 (¾ cup) butter
175g (¾ cup) caster sugar
100ml natural yogurt
3 eggs
zest of 1 lemon
200g (1 ¼ cup) self raising flour*
100g (1 cup) blueberries
For the lemon glaze
Juice of 1 lemon
100g (1 cup) icing/confectioners sugar
How to make a lemon blueberry loaf
Preheat your oven to 160C /140C Fan / 320F and grease a 2lb loaf tin then line with baking or greaseproof paper.
Beat the butter and sugar together
Get your kids to measure the butter and sugar out and put them in a large mixing bowl or free-standing mixer.
If you’ve forgotten to take you butter out the fridge, like we always do, and it’s still hard, pop it in the microwave for a few seconds to soften it (but be sure not to melt it).
Using a hand held whisk or the k-paddle of your free-standing mixer, beat the butter and sugar together until it is light and fluffy. If you need to, scrape down the sides of your bowl with a spatula.
Add the wet ingredients
Get your kids to measure out the yogurt. The easiest way of doing this is to use the ml setting on your digital scales if you have them.
Crack the eggs into a small bowl (in case you get any shell in), then add them to the yogurt. Whisk them together.
Finally, use a zester or the small side of a grater zest your lemon (be careful with small fingers an graters).
Add the yogurt/eggs and zest to your mixing bowl and mix it together until it is well combined.
Add the dry ingredients
Weigh the flour out, then weigh the blueberries and mix them into the flour. This should stop them sinking to the bottom of your loaf when you bake it.
Add them to your bowl, then use a spatula or wooden spoons to mix it all together.
Bake the lemon blueberry loaf
Pour the batter into your prepared loaf tin then smooth it down with a spatula.
Bake the loaf in the oven for 1 hour – 1 hour 15 minutes. It’s ready when it’s risen, turned golden and a cocktail stick or skewer inserted into the middle comes out clean.
Remove it from the oven and leave it to cool in the tin.
Decorate the lemon blueberry loaf
Get the kids to juice the lemon. If you pop in the microwave for 15 seconds or so and roll it on your worktop you should get more juice from your lemon.
Add the icing sugar and mix to together until you have a nice runny glaze. We used about 100g of icing/confectioners sugar but you might need a little more/less depending on how much juice you got from your lemon.
Drizzle the icing over the top of your loaf.
Serve and enjoy!
Lemon and blueberry loaf
Equipment
- Digital scales
- Freestanding mixer
- Hand held mixer
- Mixing bowl
- Measuring cups
- Lemon juicer
- Lemon zester
- Spatula
- 2 lb loaf tin
- Wire rack
- Cake storage
Ingredients
- 175 (¾ cup) butter
- 175 g (¾ cup) caster sugar
- 100 ml natural yogurt
- 3 eggs
- zest of 1 lemon
- 200 g (1 ¼ cup) self raising flour*
- 100 g (1 cup) blueberries
For the lemon glaze
- Juice of 1 lemon
- 100 g (1 cup) icing/confectioners sugar
Instructions
Preheat your oven to 160C /140C Fan / 320F and grease a 2lb loaf tin then line with baking or greaseproof paper.
Beat the butter and sugar together
- Measure the butter and sugar out and put them in a large mixing bowl or free-standing mixer. Using a hand held whisk or the k-paddle of your free-standing mixer, beat the butter and sugar together until it is light and fluffy.
Add the wet ingredients
- Measure out the yogurt. Crack the eggs into a small bowl, then add them to the yogurt. Whisk them together.
- Finally, use a zester or the small side of a grater zest your lemon.
- Add the yogurt/eggs and zest to your mixing bowl and mix it together until it is well combined.
Add the dry ingredients
- Weigh the flour out, then weigh the blueberries and mix them into the flour. Add them to your bowl, then use a spatula or wooden spoons to mix it all together.
Bake the lemon blueberry loaf
- Pour the batter into your prepared loaf tin then smooth it down with a spatula.
- Bake the loaf in the oven for 1 hour – 1 hour 15 minutes. It's ready when it's risen, turned golden and a cocktail stick or skewer inserted into the middle comes out clean.
- Remove it from the oven and leave it to cool in the tin.
Decorate the lemon blueberry loaf
- Juice the lemon. Add the icing sugar and mix to together until you have a nice runny glaze. We used about 100g of icing/confectioners sugar but you might need a little more/less depending on how much juice you got from your lemon.
- Drizzle the icing over the top of your loaf.
Pin it for later
Similar recipes
If you liked this recipe for lemon and blueberry loaf, you’ll love our other easy loaves as well as our favourite easy bakes for kids.
Leave a Reply