Lemon and blueberry drizzle cake
52 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.
Ingredients
For the sponge
- 100gButter (unsalted) (softened)Â
- 175gAllinson's Self Raising FlourÂ
- 1 tspBaking powderÂ
- 175gBillington's Unrefined Golden Caster SugarÂ
- 2Egg(s) (free range)Â
- 4 tbspMilk (whole)Â
- 1Lemon zest (grated)Â
- 150gBlueberriesÂ
For the drizzle
- 1Juice of one whole lemonÂ
- 75gBillington's Unrefined Golden Caster SugarÂ
Method
Step 1
Preheat the oven to 180°C (160°C fan, gas mark 4). Grease and line an open 20cm square cake tin.
Step 2
Place all of the ingredients except the blueberries into a large mixing bowl and beat with a wooden spoon until smooth.
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.
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.