This is a classic flavour combination that I’ve never attempted in this form; it’s a lemon and blueberry drizzle cake.
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.
The resulting cake is sweet, moist and delicious; made even more moist with the addition after baking of the lemon syrup.
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Lemon and blueberry drizzle cake
2020-02-13 10:08:25
Serves 10
Cook Time
40 min
Ingredients
- 175g/6oz unsalted butter, softened, plus extra for greasing
- 175g/6oz caster sugar
- Finely grated zest of 2 lemons, and juice of 1
- 3 eggs
- 175g/6oz plain flour
- 1tsp baking powder
- 150g/5¼oz blueberries
- 3tbsps granulated sugar
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Instructions
- Preheat the oven to 180ºC/350ºF/gas mark 4
- Grease a 20cm/8" round cake tin and line with baking parchment or cake tin liner
- 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
- 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
- Sift together the flour and baking powder before folding into the mixture until just smooth
- Spoon a thin layer (about 1cm deep) of the mixture into the tin
- Set aside a handful of the blueberries, then fold the rest into the remaining cake mixture and spoon into the tin
- Scatter the reserved berries on top
- Bake for 30-40 minutes or until a skewer inserted into the centre of the cake comes out clean
- Cover it loosely with foil if it starts to brown too much on top
- As soon as the cake is removed from the oven, pierce the top all over with a skewer
- Mix the lemon juice and remaining zest with the granulated sugar and spoon all over the top
- Cool completely in the tin before removing and serving
Notes
- 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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