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overhead view of lemon and blueberry drizzle cake, sliced.

Lemon and Blueberry Drizzle Cake

A twist to this traditional Lemon Drizzle Cake. This moist, lemon loaf cake with fresh blueberries scattered throughout, is my idea of drizzly, cake heaven!
5 from 3 votes
Prep Time 20 mins
Cook Time 40 mins
Course Dessert, Snack
Cuisine British
Servings 10
Calories 315 kcal


For the Cake

  • 180 g Self Raising Flour
  • 180 g Caster Sugar
  • 180 g Unsalted Butter
  • 1 tsp Baking Powder
  • 3 Eggs
  • 1 Lemon Finely grated zest only
  • 80 g Fresh Blueberries

For the Drizzles

  • 1 tbsp Lemon Juice
  • 20 g Caster Sugar
  • 2 tbsp Lemon Juice
  • 40 g Icing Sugar


  • Preheat oven to 180C (160C fan assisted)
  • Cream together the butter and sugar.
  • Add the eggs and mix again.
  • Add the baking Powder to the flour and sift together into the mixture.
  • Add the lemon zest and mix it through thoroughly.
  • Add 3/4 of the blueberries and squish them into the cake mixture.  
  • Dust the remaining whole blueberries in flour and mix into the cake gently, distributing them throughout.
  • Transfer the mixture into a lined, greased loaf tin and place into the oven at for 40 minutes. Check it is cooked through by poking a knife into the cake, if it comes out clean, it's done. If not, give it a little longer and check again.
  • Once the cake is cooked through, remove from the oven and pierce several times with a fork.
  • Mix 1 Tbsp of Lemon juice with the caster sugar and pour over the cake.
  • Allow to cool completely.
  • Mix the other 2 tbsp of lemon juice with the icing sugar and drizzle over the cake, allow to set before serving.

Nutrition Estimate

Calories: 315kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 88mgSodium: 64mgPotassium: 67mgFiber: 1gSugar: 25gVitamin A: 528IUVitamin C: 8mgCalcium: 42mgIron: 1mg
Keyword drizzle icing, lemon and blueberry drizzle cake, lemon blueberry cake, lemon loaf cake
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