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55Total Time
15Prep Time
40Bake Time

Lemon and blueberry drizzle cake

45 Reviews

About the bake

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.

55Total Time
15Prep Time
40Bake Time


  1. Step 1:

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

  2. Step 2:

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

  3. Step 3:

    Spread into cake tin and sprinkle the blueberries over. Bake for 35-40 minutes until golden and cooked throughout. Test by inserting a skewer or sharp knife in the centre, if it comes out with mixture on it, bake for an extra 5 minutes and repeat.

  4. 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.


  • For the sponge

    • 100g Butter (unsalted) (softened)
    • 175g Allinson's Self Raising Flour
    • 1 tsp Baking powder
    • 175g Billington's Unrefined Golden Caster Sugar
    • 2 Egg(s) (free range)
    • 4 tbsp Milk (whole)
    • 1 Lemon zest (grated)
    • 150g Blueberries
  • For the drizzle

    • 1 Juice of one whole lemon
    • 75g Billington's Unrefined Golden Caster Sugar

Nutritional Information

per 65g
  • 217cal Energy
  • 8g Fat
  • 4.7g of which Saturates
  • 33g Carbohydrates
  • 22g of which Sugars
  • 2.8g Protein
  • 0.29g Salt

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