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 Lemon juice
- 75g Billington's Unrefined Golden Caster sugar
Recipe Reviews
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.
Tastes so good and so easy to make. I used a little less sugar and an extra lemon!!
Delicious 😋 Agree it needs slightly longer in the oven, but worth the wait. Will definitely make again.
Wonderful! I used a Bundt tin rather than a sandwich tin and it baked perfectly in 28mins!
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 Lemon juice
- 75g Billington's Unrefined Golden Caster sugar