Blueberry Lemon Loaf

Blueberries and lemons are a match made in heaven and makes for a great summer treat. The recipe I am about to share with you doubles as a muffin and loaf cake recipe. Sometimes I don’t always want muffins so I make loaves and vice versa.

This is a quick and easy recipe for anyone to follow, mixed and baked in less than 30 mins.


  • 250g Flour
  • 15g Baking powder
  • 90g melted butter
  • 100g milk
  • 50g brown sugar
  • 50g white sugar
  • 100g eggs (2)
  • 3g salt
  • 120g fresh blueberries
  • 55g lemon juice (juice from 1 lemon)


  • Combine lemon zest with lemon juice then mix
  • Add milk, eggs and melted butter together then mix
  • Add sugars and salt and mix until combined
  • Sift baking powder and flour together
  • In a small bowl add about a tablespoon of flour to blueberries and coat. This will prevent them from falling to the bottom during baking
  • Spray/line your muffin tins or loaf pans (I am making a loaf)
  • Combine wet ingredients to dry ingredients in two stages. Mix to moisten. DO NOT OVERMIX
  • Add blueberries and fold into batter in 2 stages.
  • Transfer batter into prepared pans and bake.
  • Bake for 20 mins at 350F.
  • Cool and icing with your favourite glaze or leave plain.

Things to Note

  • Lemon extract can be added for a boost of lemon flavour.
  • Add more lemon zest (zest from 2-3 lemons) for a more pronounced lemon flavour. Please do this to taste.
  • This recipe can be turned into muffins, it should yield about 10-12 muffins.
  • A crumble or streusel topping can be added to loaf cakes or muffins before baking
  • Do not over mix mixture, if you it may result in a tougher product.
  • Frozen blueberries can be used just adjust the quantities accordingly. Frozen blueberries will add more colour to your batter

Full video on how to make a blueberry lemon loaf!


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