Blueberry, lemon and mint drizzle cake
- April 2012
- Makes 1 loaf cake (10 slices)
- Takes 20 minutes to make, 60-70 minutes to cook
Everyone will enjoy the beautiful mix of fresh mint, blueberries and lemon in this loaf cake recipe.
For a more traditional recipe, check out our easy lemon drizzle loaf cake.
- 13.8g (8.3g saturated)
- 55.4g (36.5g sugars)
Freeze the finished, frosted cake. Cool completely, wrap well in baking paper, then cling film and freeze for up to 3 months. Defrost at room temperature.
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