Go Back
Blueberry Loaf Cake

Blueberry Loaf Cake with Lemon & Thyme Glaze

This delightful Blueberry Loaf Cake is the perfect treat for afternoon tea. It’s full of fresh bursting blueberries and covered in a tangy cream cheese glaze flavoured with lots of lemon and delicate thyme leaves. 

Course Cake
Keyword Cake, Dessert, Summer
Servings 8


  • 110 g butter, room temperature
  • 1/2 cup caster sugar
  • 1/2 cup sour cream
  • 3 eggs
  • 1 1/2 cups self-raising flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Zest of 1 lemon
  • 1 cup fresh blueberries

Lemon & Thyme Cream Cheese Glaze

  • 120 g cream cheese
  • 3 tablespoons icing sugar, sifted
  • Zest of 1 lemon
  • Juice of 2 lemons
  • 1/2-1 teaspoon fresh thyme leaves
  • 5-8 tablespoons milk


  1. Preheat the oven to 180°C / 160°C fan forced (350°F). Grease and line a loaf pan with non-stick baking paper.
  2. Cream the butter and sugar together in a large bowl until pale and fluffy. Add the sour cream and beat until combined. Add the eggs and mix in one at a time until combined. Add the flour, baking powder, salt and lemon zest and beat until combined, being careful not to overmix. Add the blueberries and gently mix in with a spatula, being careful that they don’t burst.
  3. Pour the cake batter into the loaf pan and bake for around 30 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool in the loaf pan.
  4. In the meantime, make the glaze. Mix together the cream cheese, sugar and lemon juice in a bowl. Add the lemon juice and thyme leaves and mix again. Add the milk a little at a time until the desired glaze consistency is reached.
  5. To serve, drizzle the glaze over the top to cover completely. Serve in thick slices with a cup of your favourite tea.
  6. The un-glazed cake will store in an airtight container for 2 days but is best to eat fresh on the day that the glaze is added.