Blueberry Drizzle Cake

One of my favourite cakes to make, and to eat, is a gooey lemon drizzle cake, however with no lemons in the fridge but some spare blueberries and blueberry jam…I thought I’d try out a blueberry drizzle cake! This honestly turned out so well. 


  • 4oz or 115g or 1/2 cup = butter 
  • 6oz or 170g or 3/4 cup = caster sugar 
  • 2 eggs egg 
  • 6oz or 170g or 3/4 cup = self raising flour 
  • 2 tablespoons of milk 
  • Handful of blueberries (and more for decoration)
  • 1 tablespoon blueberry conserve (or jam)
  • 5 rounded tablespoons of icing sugar 
  • 4 tablespoons of water

Directions (for the cake mixture)

  1. Pre-heat your oven to 170c or 338f and line your loaf tin with some sort of greaseproof paper 
  2. Add the butter and sugar into the mixing bowl, and mix together until white and creamy. 
  3. Grate the rind off the lemon into a separate small bowl; and whisk together with the milk and egg. 
  4. Add this mixture a little bit at a time to the already creamed butter and sugar. 
  5. Next, sift the self-raising flour into the bowl and fold it into the mixture. Make sure you have no lumps of flour in the mixture.
  6. Pour half of the mixture into the tin, add a handful of blueberries to the top and then add the other half of the mixture
  7. Bake in the oven for approximately 45 minutes. 

Directions (for the syrup)

  1. When the cake mixture is baking, take the blueberry conserve / jam and water – then add the icing sugar. Bring the mixture to the boil until it thickens slightly. Leave to cool, and it should become syrupy. *If the drizzle is too watery, add more icing sugar. If the drizzle is too thick, add more water.)
  2. While the cake is hot prick it all over with something like a fork & pour the syrup mixture over the top. 
  3. Add more blueberries for decoration!

According To,



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