How do I know when my Lemon Blueberry Drizzle Cake is done baking?

The cake is done when a wooden skewer or toothpick inserted into the center comes out clean, with no wet batter clinging to it.

Can I use frozen blueberries for this Lemon Blueberry Drizzle Cake recipe?

Yes, you can! Do not thaw them first. Toss the frozen blueberries with a tablespoon of the measured flour before gently folding them into the batter to prevent them from sinking.

What if I don't have self-raising flour?

You can make your own self-raising flour by combining all-purpose flour with baking powder. For every cup of all-purpose flour, add 1.5 teaspoons of baking powder.

Can I make the lemon drizzle less sweet?

Absolutely. You can adjust the sweetness of the drizzle by reducing the amount of icing sugar or increasing the lemon juice to your taste preference.

Lemon Blueberry Drizzle Cake: happy Golden Crunch.

Description

This Lemon Blueberry Drizzle Cake is a delightful and zesty treat, perfect for any occasion. It combines the bright flavors of lemon and juicy blueberries in a moist cake, topped with a sweet lemon drizzle.

Ingredients

Scale

200g unsalted butter, softened
200g caster sugar
3 large eggs
200g self-raising flour
1 tsp baking powder
Zest of 2 lemons
125ml milk
150g fresh blueberries
For the Drizzle:
100g icing sugar
Juice of 2 lemons

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Instructions

Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 20cm round cake tin.
In a large bowl, cream together the softened butter and caster sugar until light and fluffy.
Beat in the eggs one at a time, incorporating each fully before adding the next.
Sift in the self-raising flour and baking powder, then gently fold into the mixture.
Stir in the lemon zest and milk until just combined.
Gently fold in the fresh blueberries.
Pour the batter into the prepared cake tin and smooth the top.
Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.
While the cake is baking, prepare the drizzle. In a small bowl, whisk together the icing sugar and lemon juice until smooth.
Once the cake is out of the oven, immediately prick the top all over with a skewer or fork.
Pour the lemon drizzle evenly over the hot cake. The drizzle will soak into the cake, keeping it moist and adding a burst of flavor.
Let the cake cool completely in the tin before turning out and serving.

Notes

Ensure butter is at room temperature for best creaming results.
Do not overmix the batter once flour is added, as this can lead to a tough cake.
Fresh blueberries are recommended, but frozen can be used (do not thaw, toss in a little flour to prevent sinking).
The drizzle is best applied while the cake is still hot to allow it to soak in fully.
Store the cake in an airtight container at room temperature for up to 3-4 days.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: European

Nutrition

Serving Size: 1 slice
Calories: 350-450 (estimated)
Sugar: 40-50g (estimated)
Sodium: 150-200mg (estimated)
Fat: 18-25g (estimated)
Saturated Fat: 10-15g (estimated)
Unsaturated Fat: Not specified
Trans Fat: Not specified
Carbohydrates: 45-55g (estimated)
Fiber: 1-2g (estimated)
Protein: 4-6g (estimated)
Cholesterol: 80-100mg (estimated)