A twist to this traditional Lemon Drizzle Cake. This moist, lemony cake with blueberries scattered throughout, is my idea of drizzly, cake heaven!
Nugget has been busy chatting away this week, he has been saying hello for a while now, albeit with a slightly cockney accent! He tends to leave off the H at the beginning…. But he does make everyone smile when he greets you at the door with a wave and “ello”
Just too cute!
I have been craving cake this week. Cake is my total pick me up! There are certain days when I wish I carried a “rescue me” slice in my bag for those dull times when you get caught in major traffic or the supermarket queues are a mile long. Reaching into my bag and pulling out a slice of cake would make life so much better. Maybe I would get slightly strange looks, but I reckon, secretly, people would just feel jealous!
Lemon drizzle cake recipes are perfectly fine just as the simple form of themselves, but I really do love to bite into the purpley, juicy berries scattered throughout. It’s like being given a surprise.
The sponge is light and fluffy and using fresh fruit too makes this lemon drizzle cake taste great! How many more reasons could I give you for eating cake?
I like a lemon cake to be, well, really lemony! They need to be able to live up to their name and sensualise your tastebuds accordingly. So, for this reason, I chose to drizzle twice! The first drizzle will soak into the sponge, giving it a lemon taste throughout with every bite, and the second will set on the top.
Just try and wait until it sets before you dive head first into a plate of this cake!
Looking for more cake recipes?
Try this Batternburg Cupcake recipe now!
Lemon and Blueberry Drizzle Cake
For the Cake
- 180g Self Raising Flour
- 180g Caster Sugar
- 180g Butter
- 1 tsp Baking Powder
- 3 Eggs
- Finely Grated Zest of 1 Lemon
- 80g Fresh Blueberries
For the Drizzles
- 1 Tbsp Lemon Juice
- 20g Caster Sugar
- 2 Tbsp Lemon Juice
- 40g Icing Sugar
- Cream together the butter and sugar.
- Add the eggs and mix again.
- Add the baking Powder to the flour and sift together into the mixture.
- Add the lemon zest and mix it through thoroughly.
- Add 3/4 of the blueberries and squish them into the cake mixture.
- Dust the remaining whole blueberries in flour and mix into the cake gently, distributing them throughout.
- Transfer the mixture into a lined, greased loaf tin and place in a preheated oven at 180oc (160oc fan assisted) for 40 minutes.
- Once the cake is cooked through, remove from the oven and pierce several times with a fork.
- Mix 1 Tbsp of Lemon juice with the caster sugar and pour over the cake.
- Allow to cool completely.
- Mix the other 2 tbsp of lemon juice with the icing sugar and drizzle over the cake, allow to set before serving.