By now you may have guessed that I love lemon. I never used to, it is a relatively new phenomenon so I guess you could say I'm making up for lost time. Whilst you're here, feel free to browse a couple of my other lemon recipes - Cheesecakes, Cupcakes and Drizzle Cake are just a few of my favourites. This one is even NICER as it's packed full with fresh blueberries which go all gooey when it's cooked. So, without further ado....
Blueberry & Lemon Drizzle Cake
Equipment Needed:
- Mixing Bowl
- Wooden Spoon
- Weighing Scales
- 2lb Loaf Tin
- Small Bowl
Ingredients:
- 125g Butter/Margarine
- 125g Caster Sugar
- 3 Medium free range eggs
- 175g Self-Raising/Rising Flour + 1tbsp extra
- Zest of 1 Lemon
- 100g Blueberries
For the syrup:
- 50g Caster sugar
- 4tbsp Lemon juice
For the icing:
- 125g Icing/Confectioners sugar
- 1tsp Blueberry conserve/syrup - I used natural blueberry sauce bought from a health food store
Method:
1) Preheat your oven to GM3/170C. Grease/Line (I use loaf tin liners) your 2lb loaf tin. In a large bowl/mixer - whisk together the butter & sugar until light and fluffy. Add in the eggs, flour and zest a bit at a time and mix for 3-4 minutes. Toss in the blueberries with the extra 1tbsp flour and FOLD in. Spoon into the tin and cook for around 40 minutes until a toothpick inserted into the middle comes out clean.
2) Whilst baking, gently heat the sugar and lemon juice & bring to a boil. Leave to boil for about 2 minutes and set aside.
3) Spoon the syrup over the cake as soon as it comes out of the oven and leave to cool for 30 minutes. Remove from the tin and leave to cool completely.
Hope you enjoy it!
Much Love xxx
Blueberry & Lemon Drizzle Cake
Equipment Needed:
- Mixing Bowl
- Wooden Spoon
- Weighing Scales
- 2lb Loaf Tin
- Small Bowl
Ingredients:
- 125g Butter/Margarine
- 125g Caster Sugar
- 3 Medium free range eggs
- 175g Self-Raising/Rising Flour + 1tbsp extra
- Zest of 1 Lemon
- 100g Blueberries
For the syrup:
- 50g Caster sugar
- 4tbsp Lemon juice
For the icing:
- 125g Icing/Confectioners sugar
- 1tsp Blueberry conserve/syrup - I used natural blueberry sauce bought from a health food store
Method:
1) Preheat your oven to GM3/170C. Grease/Line (I use loaf tin liners) your 2lb loaf tin. In a large bowl/mixer - whisk together the butter & sugar until light and fluffy. Add in the eggs, flour and zest a bit at a time and mix for 3-4 minutes. Toss in the blueberries with the extra 1tbsp flour and FOLD in. Spoon into the tin and cook for around 40 minutes until a toothpick inserted into the middle comes out clean.
2) Whilst baking, gently heat the sugar and lemon juice & bring to a boil. Leave to boil for about 2 minutes and set aside.
3) Spoon the syrup over the cake as soon as it comes out of the oven and leave to cool for 30 minutes. Remove from the tin and leave to cool completely.
4) If you are using conserve, press it through a sieve & scrape off the underside. Mix this with the icing and a little water or lemon juice until it is just runny. I used water, but will try lemon juice next time! Drizzle it over the cake and leave to set.
5) Eat, Drink and Be Merry.
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| I edited this with the 'Beautiful Mess' app - it's cute, check it out! |
The cake is really soft, moist and fruity and is perfect for summer's day. I enjoyed a slice of mine in the garden with a glass of Pimm's and a book about The Wild West (that is supposed to be for children but I am loving it.)
Hope you enjoy it!
Much Love xxx
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