Lemon and Blueberry Drizzle cake

This honestly is the easiest cake recipe I have ever come across, it’s so quick and simple, it’s now my go to whip-it-up-in-a-jiffy recipe (yes there’s such a thing).

What you need –

100g Soft Butter
175g Self-raising white flour
1tsp Baking powder
175g Unrefined golden caster sugar
2 Eggs
4tbsp Milk
1 Lemon zest grated
150g Blueberries

For the drizzle

1 Lemon juice
75g Unrefined golden caster sugar

Pre heat your oven to 160c, grease and line a cake tin.

Prepare yourself, the next step is basically it…simply place all the sponge ingredients apart from the blueberries in your mixer and whizz, alternatively beat with a spoon until smooth or your arm falls off!

Pour your mixture into the lined cake tin.

Now it’s time for the blueberries. Here’s a little tip I learnt recently, lightly cover the berries in flour (any type) and, wait for it…it stops them dropping to the bottom of the cake! No one wants a soggy bottom now do they!?

Sprinkle the berries all over the cake mixture in your tin and that is seriously it! Cake done. Pop in your preheated oven for 25 mins until golden and firm to the touch.

Near the end of the 25 mins prepare the drizzle, which literally just involves juicing a lemon into a saucepan along with the sugar and, heat up till it’s a syrup.

When you take the cake out, whilst it’s still warm pierce the cake all over with a tooth pick, skewer, knife – basically whatever you have to hand. Now pour the drizzle all over and watch the cake drink it all in!

Leave to cool and reeeeeelax, you now have a cake that people wont be able to resist! One popular baker!

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