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 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.
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
Very tasty, baking time on the middle shelf at 160 degrees was 35 mins.
No blueberries sank. I put a cut in each one just in case it gave more flavour.
Maybe this is why they didn't sink. So many ppl have mentioned sinking blueberries!
No mixer to wash either :)
Tasty but I cooked it for 40 minutes and it could have done with another 5 so I still think the bake time is off
Please update the cooking time - the reviews aren't easy to find and I didn't see the comments on this. I'm sure the cake would have been lovely if it hadn't been raw in the middle. It also browns very quickly on the top - a similar recipe I've found suggest cooking for 40 minutes and placing foil on top to protect.
This cake is absolutely superb. The sponge is light and fluffy, and the combination of lemon and blueberry is really delicious. I used one and a half quantity and cooked it in a traybake tin. My blueberries were particularly large, so were probably too heavy, and they sank to the bottom, but that was no problem. I'll definitely make this again ... and again ... again.
I've made this cake three times now and each time it has worked perfectly and it's been a great hit with the family. So quick and easy to make and very tasty. I did change it slightly by reducing the amount of sugar but other than that it was to the recipe. So glad I found it - it's a keeper. Thank you!
This definitely needs much longer than 25 minutes. I wish I’d read the other reviews first, I only read the top few which didn’t mention cooking times!
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