Blog Recipe Of The Week

Lemon and Blueberry Cake

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Get ready for spring with this flavoursome lemon drizzle cake with a blueberry twist. This Good to Know loaf cake is perfect for sharing and combines two tangy flavours together to bring you a mouth-watering bake all in one. The cake is also freezable, so you can make double the mix and put the extra loaf in the freezer to save for another day. Try out this great bake to get you into the spring spirit.

Serves 10-12
Preparation Time: 15 minutes
Cooking Time: 1 hour

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125g butter
125g caster sugar
3 medium free-range eggs
175g self-raising flour, plus 1 tbsp extra
zest of 1 lemon
100g blueberries

For the syrup:
50g caster sugar
4tbsp lemon juice

For the icing:
125g icing sugar
1tsp blueberry conserve
lemon juice, optional
sugared edible flowers (or blueberries) to decorate

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Heat oven to 170C, gas mark 3

Grease and double line a 2lb loaf tin with baking paper.

In a large bowl, whisk together the butter, sugar, eggs, 175g flour and zest for 3-4 minutes until light. Toss the blueberries in the extra 1tbsp flour, then fold into the mixture. Spoon into the tin and smooth surface.

Bake covered with a sheet of foil for 40 mins, then uncover and cook for a further 10-20 minutes until golden and springy to the touch.

While the cake is baking, gently heat the sugar and lemon juice until dissolved, bring to boil and boil for 2 minutes, then set aside.

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.

Sift the icing sugar into a bowl, then press the conserve through the sieve, scraping it off the underside. Stir to combine, adding a little water or lemon juice, a few drops at a time, until you have a just-runny consistency. Drizzle over the cake, leave to set for a few minutes and decorate with flowers or blueberries.

To sugar the flowers or berries, brush gently in egg white, then dip into caster sugar and leave to dry.