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Lemon and Blueberry Loaf Cake with Lemon Drizzle and Edible Flower Decoration Recipe

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4.1 from 11 reviews

  • Author: Sara
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

A delightful Lemon and Blueberry Loaf Cake featuring a moist, tender crumb with fresh blueberries and vibrant lemon zest. Finished with a tangy lemon drizzle and topped with smooth lemon icing and edible flowers, this cake is perfect for teatime or a light dessert.

Ingredients

For the Cake

  • 280 grams Unsalted butter or margarine (room temperature)
  • 280 grams Caster sugar
  • 4 medium Eggs (room temperature) or 3 large eggs
  • 300 grams Self-raising flour (plus extra for coating the blueberries) or 300g plain flour + 2 tsp baking powder
  • 1 tablespoon Milk
  • 1 Lemon (zest and juice)
  • 200 grams Fresh blueberries

For the Lemon Drizzle

  • 1 Lemon (juice only)
  • 50 grams Caster sugar

For the Lemon Icing

  • 0.5 Lemon (juice only)
  • 200 grams Icing sugar
  • Pinch Salt
  • 3 teaspoons Milk
  • Lemon zest (for decoration)
  • Edible flowers (for decoration)

Instructions

  1. Preheat and prepare the tin: Preheat your oven to 180°C fan / 200°C conventional. Grease and line a 2lb loaf tin with baking paper to ensure the cake releases easily after baking.
  2. Cream butter and sugar: In a large bowl, beat together the unsalted butter or margarine and caster sugar until the mixture is light, fluffy, and pale in color. This creates the base for a tender cake crumb.
  3. Add eggs gradually: Add the eggs one at a time to the creamed butter and sugar, along with 1 tablespoon of the flour (from the measured 300g) to prevent curdling. Beat well after each addition until fully combined.
  4. Fold in flour and milk: Add the remaining flour and 1 tablespoon of milk to the bowl. Fold the mixture gently to combine without overmixing, maintaining air in the batter.
  5. Add lemon flavor: Stir in the zest and juice of one lemon, folding gently to evenly incorporate the bright citrus flavor throughout the batter.
  6. Prepare blueberries: Rinse the blueberries and drain. Toss them in 2 tablespoons of flour to coat, which prevents them from sinking to the bottom during baking.
  7. Incorporate blueberries: Carefully fold the floured blueberries into the cake mixture, taking care not to overmix as this could break the berries and discolor the batter.
  8. Fill the loaf tin: Spread a thin 1-inch layer of plain cake batter into the bottom of the prepared loaf tin, then spoon in the remaining mixture evenly, smoothing to the edges.
  9. Bake the cake: Place the loaf tin in the preheated oven and bake for 1 hour until the cake is risen, golden brown, and a toothpick inserted into the center comes out clean without crumbs.
  10. Prepare lemon drizzle: While the cake bakes, mix together the lemon juice and caster sugar for the drizzle. Add a little water if necessary to achieve a pourable consistency.
  11. Apply lemon drizzle: Once the cake is out of the oven, use a toothpick to prick holes all over the top of the hot cake. Spoon the lemon drizzle evenly over the surface. Allow the cake to cool in the tin for 30 minutes.
  12. Cool fully: After 30 minutes, carefully lift the cake out of the tin using the baking paper and transfer it to a wire rack to cool completely.
  13. Make lemon icing: Combine the icing sugar, lemon juice, pinch of salt, and milk in a bowl. Mix until smooth, with a consistency that is pourable but thick enough to coat the back of a spoon.
  14. Decorate cake: Pour the lemon icing over the cooled cake, spreading it to the edges and allowing it to drip down the sides for a beautiful finish.
  15. Final touches: Garnish the iced cake with fresh lemon zest and edible flowers to enhance its appearance and add a touch of elegance.
  16. Serve: Slice the cake and enjoy this refreshing, fruity loaf with a cup of tea or coffee.

Notes

  • Using room temperature ingredients helps the batter mix evenly and results in a better cake texture.
  • Coating blueberries with flour prevents them from sinking and creating streaks in the cake batter.
  • Adjust the lemon drizzle by adding a splash of water if the mixture is too thick for drizzling.
  • For a dairy-free version, substitute butter with margarine and milk with a non-dairy alternative.
  • Allow the cake to cool completely before applying the icing for best results.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Baking
  • Method: Baking
  • Cuisine: British

Find it online: https://sarabaking.com/lemon-and-blueberry-loaf-cake-with-lemon-drizzle-and-edible-flower-decoration-recipe/