Wednesday, 8 February 2012

Blueberry and Lemon Drizzle Cake Recipe

By far the most popular sweet cake (there are savoury recipes too, coming soon!) at my tea party was the drizzle cake.  I am so pleased it turned out well and it looked fab all piled up under the cloche.  I have to admit, it was my favourite too!  :)  Here is the recipe from my M&S Easy Baking book...


Easy Baking

Serves 9

225g butter, softened, plus extra for greasing
225g golden caster sugar
4 eggs, beaten
250g self-raising flour, sifted
finely grated rind of 1 lemon
25g ground almonds
juice of 1 lemon
200g fresh blueberries

juice of 2 lemons
115g golden caster sugar
55g icing sugar


Preheat the oven to 180oC.  Grease a 20cm square cake tin and line with baking paper.

Put the butter and caster sugar together in a bowl and beat together until light and fluffy.  Gradually beat in the eggs, adding a little of the flour towards the end to prevent curdling.  Beat in the lemon rind, then fold in the remaining flour and the almonds with enough lemon juice to give a dropping consistency (I had to use all of the juice).

Fold in 3/4 of the blueberries and spoon the mixture into the prepared tin.  Smooth the surface then scatter the remaining blueberries on top.  Bake in the pre-heated oven for about 1 hour, until firm to the touch and a skewer inserted into the centre comes out clean.

Meanwhile, make the topping.  Put them lemon juice and caster sugar into a bowl and mix together.  As soon as the cake comes out of the oven, prick it all over with a skewer and pour over the lemon mixture.  Mix the icing sugar with a little water and drizzle over the cake.  Leave in the tin until completely cold, then cut into squares.




Scotkat said...

MMMMMMMMMMMMMM this looks so tasty .

Thankyou for sharing

Anonymous said...

OMG sooo good. Receipe was stop on. Love from Barcelona

Anonymous said...

I've made this countless times!! It is too delicious and my husband adores it. Well done!

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