• Preparation Time 15 minutes
  • Baking Time 75 minutes
  • Makes 1 loaf cake
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cups Robin Hood Original All Purpose Flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp finely grated lemon rind
  • 2/3 cup milk
  • 1 cup blueberries, fresh or frozen
  • 2 tbsp granulated sugar
  • 2 tbsp packed brown sugar
  • 1/4 cup Robin Hood® Original All Purpose Flour
  • 2 tbsp unsalted butter, softened
  • Streusel topping
  • Loaf

Serving Size: 1 loaf cake


Serving Size: 1 loaf cake

  • Preheat oven to 350ºF (160ºC). Line an 8.5” x 4.5” (1.5 L) loaf pan with parchment paper.
  • Streusel: Combine sugars and flour in a large mixing bowl. Cut in butter with pastry blender or two knives until mixture is very crumbly; set aside.
  • Loaf: Cream butter and sugar in large bowl of electric mixer. Add eggs, one at a time, beating well after each addition, then vanilla. Combine flour, baking powder, salt and lemon rind. Using wooden spoon, alternately stir dry ingredients and milk into butter mixture, making three additions of dry and two of milk. Gently fold in blueberries. Transfer to prepared pan. Sprinkle with streusel.
  • Bake in centre of preheated oven for 70 to 75 minutes or until topping is golden and cake tester inserted in centre comes out clean.


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