Skip to main content
130Total Time
20Prep Time
110Bake Time

Blueberry & Lemon Loaf

7 Reviews

  • Vegetarian

About the bake

This blueberry and lemon loaf is a taste sensation. The sharpness of the blueberries and lemon pulls through to the sponge and is perfect for those who prefer a treat that's not too sweet. 

130Total Time
20Prep Time
110Bake Time


  1. Step 1:

    Preheat the oven to 180°C, fan 160°C, gas 4.

  2. Step 2:

    Lightly butter a 900g (23 x 13cm) loaf tin. Line the tin with baking paper making sure you have some excess paper over the sides. This makes it easier to remove the loaf from the tin.

  3. Step 3:

    Using either a hand-held or a free-standing electrical mixer, beat together the butter, sugar, eggs, yoghurt and lemon zest and juice. 

  4. Step 4:

    Add the flour and whisk until well combined. Gently fold through the blueberries and spoon into the tin.  Sprinkle over the remaining blueberries.

  5. Step 5:

    Bake for 1 hour or until cooked when tested with a skewer. Allow the loaf to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely. 

  6. Step 6:

    Served sliced.


  • For the Loaf

    • 150g Unsalted butter (melted)
    • 220g Billington's Unrefined Golden Caster Sugar
    • 2 Large eggs
    • 140g Greek style thick yoghurt
    • 1 Lemon (juice & zest) finely grated
    • 225g Allinson's Self Raising Flour
    • 85g Fresh blueberries


  • 900g loaf tin (23x 13cm)

Nutritional Information

per 87g
  • 318cal Energy
  • 15g Fat
  • 9.2g of which Saturates
  • 40g Carbohydrates
  • 24g of which Sugars
  • 4.7g Protein
  • 0.27g Salt

Great recipes and more at

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.