Lemon & Blueberry Drizzle Cake
Lemon & Blueberry Drizzle Cake is simply a twist on the classic lemon drizzle cake. The tangy blueberries really add something though, and the colour of the exploded berries when you slice the cake is amazing. The sourness of the blueberries is also a nice contrast from the sweet sugary crust.
This is a very easy recipe and the cake tastes delicious. If you want to make it extra special you can decorate it with long curls of lemon zest and fresh blueberries. It's made with butter so not a particularly healthy cake, but you can use low fat spread as an alternative if you're being good. Cut into slices and serve with tea. It doesn't need anything else.
Lemon & Blueberry Drizzle Cake: Makes 14 slices:
Time: 15 mins prep + 45 - 55 mins baking
Cost: 26p per serving
Calories: 291 per serving
For the cake:
- 230g butter at room temperature
- 230g caster sugar
- 4 eggs, whisked
- Juice & fine zest of one lemon
- 230g self raising flour, sifted
- 110g blueberries
For the topping:
- 50g caster sugar
- Juice of 1 lemon
- Extra blueberries and lemon zest to decorate (optional)
- Pre-heat the oven to 180 C / gas mark 4.
- Cream together the butter and sugar until smooth and fluffy. Add the eggs, a little at a time until smooth. Don't worry if it splits a little as the flour will sort that out. Stir in the lemon zest and juice. Finally add the flour, and stir slowly until well combined. Finally, carfefully fold in the fresh blueberries being careful not to squash any.
- Line a loaf tin with greaseproof paper or brush with oil. Pour in the mixture and spread evenly with a spatula. Bake for 45 - 55 minuites until a knife or skewer comes out clean.
- To make the topping, disolve the sugar into the lemon juice to make a syrup. When the cake comes out of the oven, prick it all over with a skewer. Spoon over the syrup evenly and leave to cool in the tin. When cool, carefully remove from the tin and decorate with blueberries and lemon zest if you like.
Tip: If you want your blueberries to stick to the cake, place them on the cake when the syrup is wet on the warm cake. This should help them to stick.
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