Tag: blueberry cake

Cakes & Bakes: Lemon and blueberry drizzle cake

Lemon and blueberry drizzle cake on a plate | H is for Home #recipe #baking #cooking #cookery #lemon #blueberry #blueberries #lemoncake #lemondrizzlecake #blueberrycake #lemonandblueberry #cake #drizzlecake #lemondrizzle

This is a classic flavour combination that I’ve never attempted in this form; it’s a lemon and blueberry drizzle cake.

Creamed butter & sugar, whisked eggs and zested lemon | H is for Home

We usually have a bag of blueberries stored in the freezer; in the winter, we love a bowl of blueberry porridge for breakfast and in the summer we love them in a refreshing smoothie. Just make sure that they’re defrosted before they go into the batter otherwise they may affect how well the cake cooks in the middle.

Lemon blueberry drizzle cake batter with blueberries | H is for Home Lemon blueberry drizzle cake batter in round cake tin | H is for Home

The resulting cake is sweet, moist and delicious; made even more moist with the addition after baking of the lemon syrup.

Cooked lemon and blueberry drizzle cake | H is for Home Drizzling lemon syrup over the top of a cake | H is for Home

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Lemon and blueberry drizzle cake on a plate | H is for Home #recipe #baking #cooking #cookery #lemon #blueberry #blueberries #lemoncake #lemondrizzlecake #blueberrycake #lemonandblueberry #cake #drizzlecake #lemondrizzle
Lemon and blueberry drizzle cake
Serves 10
Cook Time
40 min
Cook Time
40 min
Ingredients
  1. 175g/6oz unsalted butter, softened, plus extra for greasing
  2. 175g/6oz caster sugar
  3. Finely grated zest of 2 lemons, and juice of 1
  4. 3 eggs
  5. 175g/6oz plain flour
  6. 1tsp baking powder
  7. 150g/5¼oz blueberries
  8. 3tbsps granulated sugarLemon blueberry drizzle cake ingredients
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Instructions
  1. Preheat the oven to 180ºC/350ºF/gas mark 4
  2. Grease a 20cm/8" round cake tin and line with baking parchment or cake tin liner
  3. Beat the butter and caster sugar with an electric whisk/stand mixer for 4-5 minutes until light and fluffy, then beat in the zest of 1 lemon
  4. Beat the eggs together in a jug with a fork, then slowly mix into the batter, adding a spoonful of flour if the mixture starts to curdle
  5. Sift together the flour and baking powder before folding into the mixture until just smooth
  6. Spoon a thin layer (about 1cm deep) of the mixture into the tin
  7. Set aside a handful of the blueberries, then fold the rest into the remaining cake mixture and spoon into the tin
  8. Scatter the reserved berries on top
  9. Bake for 30-40 minutes or until a skewer inserted into the centre of the cake comes out clean
  10. Cover it loosely with foil if it starts to brown too much on top
  11. As soon as the cake is removed from the oven, pierce the top all over with a skewer
  12. Mix the lemon juice and remaining zest with the granulated sugar and spoon all over the top
  13. Cool completely in the tin before removing and serving
Notes
  1. This cake can also be made in a 900g/2lb loaf tin. Bake for 1 hour, covering loosely with foil after 45 minutes if it begins to brown too much on the top
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Cakes & Bakes: Banana blueberry cranberry buttermilk cake

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slice of banana blueberry cranberry buttermilk cake with cup of tea | H is for Home

We always have a stash of berries in the freezer. It’s usually a lot cheaper than fresh – and often more nutritious, not deteriorating on the supermarket shelves over time. And it means you can get hold of them all year round. It’s usually blueberries from Morrisons, only £2 for a 350 gram container. Sometimes it’s strawberries from Lidl.

I bought a container of fresh cranberries at Christmas when they were on offer, and put them straight into the freezer with the intention of doing something with them at a later date. The first thing I did was to use some of them in a smoothie. I thought the smoothie was quite tasty but after the first sip, Justin pulled a face like he’d just sucked on a lemon!

My second cranberry endeavour has been much more successful. I made a banana blueberry cranberry buttermilk cake. ‘Tasty. More an afternoon cake with a cup of tea, than a dessert cake.’, was the verdict. I think that meant he approved!

slice of banana blueberry cranberry buttermilk cake with cup of tea | H is for Home #recipe #blueberries #cake

Banana, blueberry & cranberry buttermilk cake

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Cook Time 40 minutes
Total Time 40 minutes

Ingredients
  

  • 115 g butter softened
  • 250 g caster sugar
  • 2 eggs
  • 60 ml buttermilk
  • ½ teaspoon vanilla extract
  • 300 g plain flour
  • 1 tsp baking powder
  • ¼tsp bicarbonate of soda
  • pinch tsp salt
  • 3 bananas
  • 100 g blueberries
  • 50 g cranberries I used frozen blueberries & cranberries, but you can use fresh if it's in season

Instructions
 

  • Preheat the oven to 180ºC/350ºF/Gas mark 4
  • In a food processor, using the K-beater attachment, cream the butter & caster sugar until fluffy
  • In a small measuring jug, lightly beat the eggs, before adding them to the butter & sugar, a little at a time, mixing after each addition
  • Mix in the buttermilk and vanilla extract
  • In another medium-sized mixing bowl, sift all the dry ingredients together - flour, baking powder, bicarb & salt
  • Add the dry to the wet mixture in 3 stages, mixing after each addition
  • Roughly slice the bananas and mix into the batter
  • With a spatula, fold in the blueberries and cranberries
  • Pour the batter into a greased 23cm/9inch loose-based deep sandwich cake tin and make level with the spatula
  • Bake for 35-40 minutes or until an inserted skewer comes away clean
  • Leave in the tin for 5 minutes before running a sharp knife around the inside circumference of the tin and easing it away
  • Allow to cool on a wire rack