Food creator Jane Dunn has introduced a spring-inspired twist on the classic lemon drizzle cake by incorporating blueberries into the mix. This unexpected ingredient, she says, transforms the flavour of the traditional loaf, offering a fresh burst of taste.
Why Blueberries Work
Jane explains that blueberries at their peak season might taste mild on their own, but when baked, they intensify and burst with flavour. She shares, "Sometimes, I find blueberries can taste a little bit of nothing, but when you add them to a bake and bake them in the oven, they burst full of flavour in comparison." This combination of lemon and blueberry has been a winning flavour combo on her blog, featuring in recipes like tart, cupcakes, bundt cake, and scones.
Expert Baking Tips
Jane, a food blogger and photographer, emphasises the importance of preheating the oven fully before baking to achieve the best texture and rise. Her video tutorial has garnered thousands of views online, with viewers praising the simple yet effective twist.
Recipe: Blueberry Lemon Loaf Cake
Ingredients:
- 150g unsalted butter or baking spread
- 150g caster sugar
- 150g self-raising flour
- 150g ground almonds
- 3 medium eggs
- Zest of 2 lemons
- 200g blueberries
For decoration:
- 75g icing sugar
- 1-2 tbsp lemon juice
- Lemon zest
- Blueberries
Method:
- Preheat the oven to 180°C (160°C fan) and line a 2lb loaf tin.
- Beat together the butter and sugar in a bowl.
- Add flour, ground almonds, eggs, and lemon zest, and mix until combined.
- Gently fold through the blueberries.
- Pour into the tin and smooth the top.
- Bake for 45-55 minutes until golden and cooked through, then leave to cool completely in the tin.
- Mix icing sugar with lemon juice to form a thick drizzle.
- Spoon over the cooled cake, then finish with lemon zest and blueberries before serving.
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