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.
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 25 minutes until golden and just firm to the touch.
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 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
Recipe Reviews
Can’t make enough of this to keep all the family happy!! I’m sure over lockdown I’ve sustained the blueberry industry!!
Very easy to make and totally delicious
All my boys loved it, so mouthwateringly tasty
I switched blueberries for roasted rhubarb, When cake was cool I pricked the top and poured the rhubarb syrup over it. Cake very nice and moist. I freeze in a plastic lidded box
For the roasted rhubarb. In a deep sided tray, add 200g rhubarb (cut into small pieces), don’t forget to wash and cut the ends off the rhubarb, you don’t want those. 50g white sugar, one tablespoons lemon juice, one tablespoon cordial (elderflower or rhubarb and ginger). Roast about 170c fan for 30 mins until rhubarb is cooked.
Roasted rhubarb is lovely too with natural yoghurt
Excellent. I add an ounce of desiccated coconut and it tastes even better😎❤
Brilliant recipe. I have made it so many times and it's a firm favourite amongst my family and friends. I would recommend coating the blueberries in a little flour to stop them from sinking too much in the batter. I agree with some of the other comments and would also bake for about 35 - 40 minutes. Take it out after 25 and do the toothpick test just to check as all ovens are different.
I love this cake & have made it many times. I find the trick to stopping the blueberries from sinking is to mix well with an electric whisk & to get some air into the batter. Sometimes I whisk too much and they all stay on the top! I usually have to bake it for 40 mins.
Ingredients
For the sponge
- 100g Butter (unsalted) (softened)
- 175g Self-raising white 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