A twist to this traditional Lemon Drizzle Cake. This moist, lemon loaf cake with fresh blueberries scattered throughout, is my idea of drizzly, cake heaven!
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 purply, juicy berries scattered throughout. It’s like being given a surprise. The lemon blueberry cake embodies all the best bits of a glazed lemon cake with the goodness of fresh fruit.
The sponge in this lemon and blueberry loaf cake is light and fluffy and using fresh fruit too makes this blueberry lemon drizzle cake taste great! How many more reasons could I give you for eating cake?
The Lemon Drizzle Icing
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! This lemon drizzle icing consists of the first drizzle, which will soak into the sponge, giving it a lemon taste throughout with every bite, and the second will set on the top.
I find that the best method when it comes to icing your lemon blueberry loaf cake it to carry out the first step, straight from the oven while your cake is still warm in it’s tin. Poke the cake all over with a fork or knife and slowly pour the drizzle icing all over. Leave the drizzle cake to sit in it’s tin for about 10-15 minutes before carrying out the next step.
The second drizzle icing layer needs to set and it won’t be able to if you try to pour it on too soon. So, for this reason, remove the cake from it’s tin after the first icing and allow it to cool completely. Once it is cooled, pour over the second layer of icing and allow it time to set.
Just try and wait until it sets before you dive head first into a plate of this cake!
Recipe Tips and Guidance
If you find your cake is taking a long time to cook and is beginning to get too brown on top, I recommend placing a sheet of foil over the top to prevent it browning further.
Ingredients for this type of cake should be taken out of the fridge and allowed to come to room temperature before using them in the mixture.
If you do not have self-raising flour to hand, you can use plain flour instead but add in 2 teaspoons of baking powder to the mixture.
You will find that the whole blueberries sink to the bottom a little, the best way to prevent this from happening is to dust the whole blueberries in flour before adding them in and then once your mixture is in the tin, immediately put it in the oven, don’t leave the cake batter sitting around. You can also hold back some of the blueberries and sprinkle them on top before you put your loaf cake in the oven.
Use a box grater to get your lemon zest really fine. Fine lemon zest works best in this recipe.
The best way to tell if a cake is cooked through is to poke a knife into it, if the knife comes out clean, the cake is ready. If there is batter on the knife, the cake needs longer.
Once the cake is cooled and glazed, store it in an airtight container for 3-4 days. I wouldn’t recommend freezing this sponge cake unless you omit the blueberries, as you might find they turn a bit soggy when defrosting.
Lemon and Blueberry Drizzle Cake
For the Cake
- 180 g Self Raising Flour
- 180 g Caster Sugar
- 180 g Unsalted Butter
- 1 tsp Baking Powder
- 3 Eggs
- 1 Lemon Finely grated zest only
- 80 g Fresh Blueberries
For the Drizzles
- 1 tbsp Lemon Juice
- 20 g Caster Sugar
- 2 tbsp Lemon Juice
- 40 g Icing Sugar
- Preheat oven to 180C (160C fan assisted)
- 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 into the oven at for 40 minutes. Check it is cooked through by poking a knife into the cake, if it comes out clean, it's done. If not, give it a little longer and check again.
- 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.
Looking for more cake recipes?
Try this Batternburg Cupcake recipe now!