Billington’s

Lemon and Blueberry Drizzle Cake
Tried and tested

Lemon and Blueberry Drizzle Cake

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.

Preparation Time 15 minutes
Baking Time 25 minutes
Portions 12
Skill Level Easy
Average Rating 5 stars
 

Lemon and Blueberry Drizzle Cake Ingredients

100 grams Butter softened
175 grams Self Raising White Flour (Allinson Nature Friendly) Self Raising White Flour (Allinson Nature Friendly)
1 tsp Baking Powder
175 grams Golden Caster Sugar (Billington's) Golden Caster Sugar (Billington's)
2 Free Range Eggs Free Range Eggs
4 tbsp Milk Milk
1 Lemons grated rind only
150 grams Blueberries
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Additional Ingredients

1 Lemons juice only
75 grams Golden Caster Sugar (Billington's) Golden Caster Sugar (Billington's)
 

This recipe uses

How to make Lemon and Blueberry Drizzle Cake

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  1. Set the oven to 180°C/ 160°C fan/ Mark 4. Grease and line an open 20cm square cake tin method tip
  2. Place all of the ingredients except the blueberries into a large mixing bowl and beat with a wooden spoon until smooth. Spread into cake tin and sprinkle the blueberries over. Bake for 25 minutes until golden and just firm to the touch method tip
  3. To ice; 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
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Reviews

Read all reviews (1) | Average rating: 5 stars

"Gorgeous tray bake, easy to make (and not too much washing up) and absolutely delicious. I always have to give it another five minutes in my fan oven over the stated time but well worth the wait. A new favourite. And with all those blueberries in it, we'll it's almost healthy :-)"

23-03-2013 | Author: shrimptowers | 5 stars

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