Saturday, January 11

Lemon & Blueberry Drizzle Bread

It may be January, a multitude of dedicated people may well have been sticking to their New Years diets and resolutions, but the question of whether baking will still remain on this blog during the detox is a ridiculous one.

Instead of tempting you all with a filthy chocolate based recipe that would surely send at least half of you hurtling off of the diet bandwagon, I’m going for a lighter but a no less scrummy bake.

After all of that over indulgence at Christmas, light, fluffy and fresh flavours are exactly what the doctor ordered!

Blueberries & lemon, is there quite possibly a better flavour combination!?

One which can’t help but make your heart soar at the prospect of sunny spring on its way...

This is in easy words: a succulent, sweet lemon drizzle loaf, crammed full of delicious blueberries.

It’s simple, cheap to make and hits the spot every time. (If blueberries aren’t in season or a tad expensive, you can always omit them or substitute them for poppy seeds.)

To make your own Blueberry & Lemon Drizzle Bread, you will need:

For the Cake:
  • 235g plain flour, (plus an extra 1tsp for dusting the blueberries)
  • 1tsp baking powder
  • ½ tsp salt
  • 125g unsalted butter, at room temperature
  • 185g caster sugar
  • Grated zest of one lemon
  • 3 large eggs
  • 125ml milk
  • 1tsp vanilla extract
  • 125g fresh blueberries

For the syrup:
  • 6 tbsp fresh lemon juice
  • 6 tbsp granulated sugar

For the glaze:
  • 60g icing sugar
  • 3tsp fresh lemon juice

Preheat your oven to 180C/160 fan and line a large loaf tin with baking parchment.

In a bowl sift together the flour, baking powder and salt.

In a large mixing bowl cream the butter, lemon zest and sugar together until creamy, light and smooth.

Add the eggs one at a time, beating well in between so each is incorporated.

Add the milk and vanilla until blended. Followed by the dry ingredients, then mix until thick and combined well, scraping down the sides as you go for any excess flour.

In a small bowl, toss the blueberries in the tsp of flour, (this well help prevent them from sinking), then gently fold into the batter with a spoon.

Spoon into the loaf tin and bake for about 50 minutes until lightly browned and a cocktail stick comes out clean when inserted.

After a few minutes of cooling, tip the loaf out onto a wire rack and slide either a sheet of baking parchment or a tin underneath (to clean up any drizzles.)
Whilst still warm, use a cocktail stick to prick all of the sides and top of the loaf to allow the syrup to soak in.

Mix the sugar and lemon juice together with a spoon, then cover each and every side of the cake thoroughly with the thick, sugary syrup.

Once the loaf has completely cooled down, mix together the icing sugar and the lemon juice until you have a thick, smooth glaze.
Use a tea spoon to drizzle the glaze over in diagonal lines.

And hey presto! There you have it.
Rather simple really!

Simple, scrummy & oh so perfect served warm with a steaming cup of tea.

Unfortunately I'll be munching on my slice, *cough...slices*, under a pile of history books.
Excuse the absence on the blog for a bit as it is the dreaded exam season.
I hope everyone's go according to plan!
Fingers crossed mine do too....Freedom is just on the horizon after all! 


  1. Looks like a great twist on the normal lemon drizzle cake I make! I recently came across your blog and I love it! I love to bake and your recipes are awesome. I live in Australia so its fun to have a bit of an insight into your world, and you're giving me inspiration for places to visit when I finally get over to England! Keep up the great work and good luck with your exams :).
    Imogen xo

  2. Yum yum yum yum yum yum yum :D
    This would go down ever so nicely with the morning coffee and some light revision
    Hope it's all going well hun
    x x x
    {The Lobster & Me}

  3. Looks delicious Emily!
    I love anything with blueberries, and lemon. so this cake is basically made for me!

    {Teffy's Perks} X

  4. I love how packed with blueberries this is!


  5. I bought a loaf tin this weekend! Yay! Can't wait to start baking using it. Think I'll have to be onto the courgette/carrot cake and banana bread and the lemon and blueberry. OMG I'm not going to stop!

    Katie <3

  6. This looks incredible. The blueberry and lemon combo is definitely a winner! I'm tempted to try out a lavender bake soon. D'ya reckon I could use frozen blueberries instead of fresh? I popped up a post today on yummy/healthy recipes for the detox folk, check it out if you fancy :)


  7. Oh lordy this is like my perfect tea time treat. I love to eat things like this hot with a bit of real butter spread over them. Mmmmm xx
    Heroine In Heels

  8. Screw the diet! This looks delicious!!!

    Josie xoxo

    Fashion Mumblr


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