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Lemon and blueberry drizzle cake

28 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.

40Total Time
15Prep Time
25Bake Time
12Serves
Easy

Method

  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 25 minutes until golden and just firm to the touch.

  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.

Ingredients

  • For the sponge

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

  • For the drizzle

    • 1 Lemon juice
    • 75g Unrefined golden caster sugar

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