Lemon Blueberry Crumb Loaf

July 18, 2015

Author Notes:

Adapted from Ina Garten´s Lemon Blueberry Crumb Cake, this is a favourite at home when fresh blueberries are in season


Makes: 1 loaf


For the loaf

  • 1/2 cup unsalted butter, soft
  • 3/4 cup sugar
  • 2 large eggs
  • 1 lemon, juice and zest
  • 1 teaspoon lemon oil (optional)
  • 2 cups self raising flour, sifted
  • 1/2 cup plain yoghurt
  • 3/4 cup fresh blueberries

For the crumble

  • 1/2 cup plain flour
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 ounces unsalted butter, melted and at room temperature
In This Recipe


  1. For the crumble: mix the plain flour, granulated sugar and ground cinnamon in a bowl. Add the melted butter at room temperature. Stir with the help of a fork until the crumble is formed. Refrigerate
  2. In a bowl beat the butter and sugar until creamy. Beat in the eggs one at a time and add the lemon zest and lemon juice until incorporated. Add the lemon oil (if your lemon is not flavourful enough)
  3. In a separate bowl sift the self raising flour. Add to the batter and mix. Incorporate the plain yoghurt and fold into the batter
  4. Grease and line a 4" x 10" inch, 2 1/2 " tall loaf tin and pour the batter. Garnish the top with the fresh blueberries and sprinkle the cinnamon crumble on top
  5. Preheat the oven to 170 º C / 340 º F and bake for 1 hour or until golden brown. Allow to cool for 10 minutes and unmold

More Great Recipes:
Cake|Blueberry|Fruit|Lemon|Lemon Juice|Spring|Summer|Breakfast|Snack

Reviews (2) Questions (0)

2 Reviews

Sheila H. April 11, 2016
If you have standard bread loaf pans, this MUST must split! At 50 minutes, I'm watching it goo out of the pan (bye bye streusel!) and it's still completely raw. Not looking forward to the finished product. I had one meyer lemon, and now it's (almost) wasted. The blueberries too. Remember, two pans!
Author Comment
bonheurcuisine April 11, 2016
Hi Sheila H, the pan I used was a 4" x 10" inch, 2 1/2 " tall loaf tin, as explained in step 4.