Recipe of the day: Lemon drizzle blueberry loaf

You can also use lime juice and blackberries, or orange juice and strawberries or raspberries.


3 eggs 

½ cup (125ml) canola oil  

¼ cup (60ml) melted butter 

1 cup (250ml) hot milk  

1 box (500g) PnP vanilla cake mix  

1 cup (250ml) blueberries  

Grated peel of 1 large lemon  

½ cup (125ml) icing sugar  

3 Tbsp (45ml) lemon juice  


Preheat oven to 180°C.  

Grease and line a 27cm x 10cm loaf pan with baking paper.  

Beat eggs, oil and butter together using a whisk or an electric mixer for 30 seconds.  

Add hot milk and beat briefly until combined.  

Pour over cake mix and gently stir in with a spatula to form a batter.  

Fold in berries and lemon peel.  

Pour into loaf pan and bake for 50–55 minutes.

It’s ready when a skewer inserted into the centre of the loaf comes out clean.

Remove from oven.  

Cool for 10 minutes in the pan, then turn out onto a wire rack. 

 Mix icing sugar and lemon juice together.

Once cake is cool, drizzle icing on top and serve. 

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