Lemon and blueberry drizzle cake - recipe

Lemon and blueberry drizzle cake

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For the sponge

For the drizzle

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  1. 1

    Preheat the oven to 180°C (160°C fan, gas mark 4). Grease and line an open 20cm square cake tin.

  2. 2

    Place all of the ingredients except the blueberries into a large mixing bowl and beat with a wooden spoon until smooth.

    For this step you'll need:

    • 100g Butter (unsalted) softened
    • 175g Self-raising white flour
    • 1tsp Baking powder
    • 175g Unrefined golden caster sugar
    • 2 Egg(s) (free range)
    • 4 tbsp Milk (whole)
    • 1 Lemon zest grated
  3. 3

    Spread into cake tin and sprinkle the blueberries over. Bake for 25 minutes until golden and just firm to the touch.

    For this step you'll need:

    • 150g Blueberries
  4. 4

    For the drizzle, warm the caster sugar and lemon juice together in a small pan, then drizzle over the cake whilst still warm. Allow to cool then cut into slices.

    For this step you'll need:

    • 75g Unrefined golden caster sugar
    • 1 Lemon juice

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