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)
- Pre-heat your oven to 170c or 338f and line your loaf tin with some sort of greaseproof paper
- Add the butter and sugar into the mixing bowl, and mix together until white and creamy.
- Grate the rind off the lemon into a separate small bowl; and whisk together with the milk and egg.
- Add this mixture a little bit at a time to the already creamed butter and sugar.
- 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.
- 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
- Bake in the oven for approximately 45 minutes.
Directions (for the syrup)
- 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.)
- While the cake is hot prick it all over with something like a fork & pour the syrup mixture over the top.
- Add more blueberries for decoration!