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Lemon and Blueberry Drizzle Cake

Lemon and Blueberry Drizzle Cake

Recipe Submitted By: bakingmad

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

Lemon and Blueberry Drizzle Cake Ingredients

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

Additional Ingredients

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

This recipe uses

How to make Lemon and Blueberry Drizzle Cake

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Set the oven to 180C/ 160C fan/ Mark 4. Brease and line an open 20cm square cake tin
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
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