This Little Home

Lemon and Blueberry Drizzle Cake

For the Cake For the DrizzlesDirections:
  1. Cream together the butter and sugar.
  2. Add the eggs and mix again.
  3. Add the baking Powder to the flour and sift together into the mixture.
  4. Add the lemon zest and mix it through thoroughly.
  5. Add 3/4 of the blueberries and squish them into the cake mixture.  
  6. Dust the remaining whole blueberries in flour and mix into the cake gently, distributing them throughout.
  7. Transfer the mixture into a lined, greased loaf tin and place in a preheated oven at 180oc (160oc fan assisted) for 40 minutes.
  8. Once the cake is cooked through, remove from the oven and pierce several times with a fork.
  9. Mix 1 Tbsp of Lemon juice with the caster sugar and pour over the cake.
  10. Allow to cool completely.
  11. Mix the other 2 tbsp of lemon juice with the icing sugar and drizzle over the cake, allow to set before serving.