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A lemon and blueberry cake in a pan with a corner cut out Tried & Tested

Lemon and blueberry drizzle cake

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2.277 stars based on 40 ratings

This lovely citrusy cake is packed with blueberries and makes a lovely cake for afternoon tea, or can even be served warm with cream for dessert. Vary the flavours and add raspberries if liked.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

For the sponge

  • 100g 3½ oz Butter (unsalted) softened
  • 175g 6¼ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 1tsp 1tsp Baking powder
  • 175g 6¼ oz Unrefined golden caster sugar (we use Billington's)
  • 2 2 Egg(s) (free range)
  • 4tbsp 4tbsp Milk (whole)
  • 1 1 Lemon zest grated
  • 150g 5⅜ oz Blueberries

For the drizzle

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, gas mark 4). Grease and line an open 20cm square cake tin.

  2. Classic mode Step 2

    Place all of the ingredients except the blueberries into a large mixing bowl and beat with a wooden spoon until smooth.

    Ingredients for this step

    • 100g 3½ oz Butter (unsalted) softened
    • 175g 6¼ oz Self-raising white flour (we use Allinson) Self-raising white flour
    • 1tsp 1tsp Baking powder
    • 175g 6¼ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 2 2 Egg(s) (free range)
    • 4tbsp 4tbsp Milk (whole)
    • 1 1 Lemon zest grated
  3. Classic mode Step 3

    Spread into cake tin and sprinkle the blueberries over. Bake for 25 minutes until golden and just firm to the touch.

    Ingredients for this step

    • 150g 5⅜ oz Blueberries
  4. Classic mode Step 4

    For the drizzle, warm the caster sugar and lemon juice together in a small pan, then drizzle over the cake whilst still warm. Allow to cool then cut into slices.

    Ingredients for this step