Lemon cake is a timeless seasonal treat, perfectly suited to spring months, particularly when paired with a cup of tea. Virtually every top baker across the UK has offered their own interpretation of this beloved classic, yet one renowned baker argues that an additional ingredient is needed to truly elevate its flavour.

Jane Dunn, widely recognised as Jane's Patisserie, has been sharing her most-loved recipes to rustle up during the spring season, with a lemon drizzle cake being no exception. To give her creation a distinctive twist, however, she incorporates blueberries into the mixture. Jane wrote in the TikTok video's caption: "This is always such a winning flavour combo, so I wanted to share a loaf cake version to add to the other blueberry and lemon recipes on my blog, including tart, cupcakes, bundt cake, scones and more!

"I do love anything in loaf cake form and they've always been very popular on my page, so I hope you enjoy this bake just as much as I do."

The talented baker explained that to extract maximum flavour from your blueberries, it's essential to ensure they are at the "peak of its season," reports The Mirror.

She wrote: "Sometimes, I find blueberries can taste a little bit of nothing, but when you add them to a bake and bake them in the oven, they burst full of flavour in comparison."

To guarantee the finest results from your cake, Jane urged home bakers to preheat their ovens thoroughly beforehand. Jane's video has already amassed over 15,000 views, garnering 393 likes and five comments at the time of writing. One viewer wrote: "That looks amazing..need to try this recipe."

Another remarked: "I need to make this!"

Here's how you can replicate Jane's fruit spring lemon loaf cake at home for your next weekend baking treat.

Ingredients

• 150g unsalted butter/baking spread
• 150g caster sugar
• 150g self raising flour
• 150g ground almonds
• Three medium eggs
• Zest of two lemons
• 200g blueberries

For decoration

• 75g icing sugar
• One to two tbsp lemon juice
• Lemon zest
• Blueberries

Method

Preheat the oven to 180°C/160°C (fan) and line a 2lb loaf tin. Beat together the butter and sugar in a bowl.

Add the flour, almonds, eggs and lemon zest and mix again. Mix through the blueberries.

Spread into the tin and smooth over. Bake in the oven for 45 to 55 minutes, until golden brown. Once baked, leave to cool fully in the tin.

Mix together the icing sugar and lemon juice to a thick paste. Drizzle over the baked sponge.

Decorate with lemon zest and blueberries, then serve and enjoy.