Lemon & Blueberry Drizzle Cake

Lemon & Blueberry Drizzle Cake

Lemon drizzle cake is one of my favourites. The zest of lemon is aromatic as well as citrus, it offers balance when combined with sweetness. Freshly squeezed lemon juice is made into a sugar syrup in this classic recipe to give the sponge an extra lift. Whilst blueberries are in season in the UK, over the summer months, they make a great addition to this cake. Combined with lemon, the slight sour burst of these little berries is mellowed and their fragrance really sings.

To make the drizzle cake even more indulgent, I’ve finished it with a simple icing, but really it doesn’t need it for flavour or moisture. You can decorate it with fresh blueberries and candied lemon, but I’ve also added some crystallised edible flowers. Read my guide on how to crystallise them here.

Lemon & Blueberry Drizzle Cake

Lemon & Blueberry Drizzle Cake Recipe

Makes now 900g (2lb) loaf cake

 

2 lemons

100g blueberries

170g fairtrade golden caster sugar

170g (6oz) unsalted butter

3 free-range eggs

170g (6oz) self-raising flour

2tbsp fairtrade golden granulated sugar

100g (3oz) fairtrade icing sugar

 

1 Heat the oven to 190°C/170°C fan/gas 5. Grease and line a 900g (2lb) loaf tin.

2 Sift the flour into a small bowl. Halve 75g of blueberries and stir them into the flour (this will prevent them from sinking as the cake bakes). Zest the lemons and add to the flour.

3 Cream the butter and sugar in a medium bowl for about three minutes, until light and fluffy.

4 Beat in the eggs, one at a time, on a medium speed ensuring the mixture is fully combined before adding the next.

5 As soon as the final egg is combined, gently fold in the flour and fruit mixture. If needed, add a splash of milk or water to the cake mixture, to reach dropping consistency.

6 Pour the mixture into the prepared tin and bake for 35 minutes, or until a skewer comes out clean.

7 Meanwhile, juice the lemons and combine with it the granulated sugar in a jug. Stir until the sugar has dissolved.

8 Once baked, allow the cake to cool in the tin for a five minutes then pierce the cake with a skewer and pour over the juice mixture. After 10 minutes transfer the cake to a wire rack to finish cooling.

9 Once cooled, combine the icing sugar with a little water to make a thick icing. Transfer the cake to a serving plate and pour over the icing, using a palette knife to guide it to cover the whole cake. Decorate with the remaining blueberries.

 

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