Lemon and Blueberry Loaf Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A lemon and blueberry loaf cake with a sweet-tart glaze, combining fresh fruit with bright citrus. Perfect for breakfast or as a dessert treat, with a moist crumb and balanced flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 300 g (1 ½ cups) sugar (caster or granulated)
- 3 lemons (zest only)
- 260 g (2 cups) self raising flour
- ½ tsp baking powder
- 1 tsp vanilla bean paste
- 3 medium eggs ((3 large eggs in the US))
- 115 g (½ cup) softened unsalted butter (or baking spread)
- 60 ml (¼ cup) lemon juice
- 180 g (1 cup) fresh blueberries
- 120 g (1 cup) icing sugar ((powdered sugar))
- 2 tbsp fresh blueberries
- 2 tbsp lemon juice
- 1 tsp vanilla extract
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 1h 10m
- Sodium
- 330mg
- Total sugar
- 44g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 85mg
- Calcium
- 105mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 330MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.