Lemon and blueberry drizzle cake

  • Total Time

    40m
    • Prep Time

      15m
    • Bake Time

      25m
  • Serves

    12
  • Skill Level

    Easy
  • Dietary Needs

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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.

Method

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

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

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

  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.

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