Eat In: Lemon and Blueberry Drizzle Cake

Inspired by Great British Bake Off’s first episode I decided to make a drizzle cake one lazy Sunday afternoon. Now everyone loves a lemon drizzle but I wanted to find a recipe with something that little bit extra. As usual I took to Pinterest and found this delicious looking Lemon and Blueberry Drizzle Cake from Good to Know, complete with drip blueberry icing.

A really simple and easy to follow recipe with the only tweak being that I used gluten free flour because I’d run out of normal self-raising. The recipe instructs you to cover the cake with foil when you first begin to bake it, which was a first for me and I’d never done this before. However this is important with this type of cake as it ensures it doesn’t burn before cooking in the middle and keeps the cake nice and moist. If you want to make a gluten free cake too just remember cooking time can take a little longer.


Ingredientsserves 10

Cake batter;

125g butter, 125g caster sugar, 3 medium eggs, 175g self raising flour, Plus 1 tbsp self raising flour, Zest of 1 lemon, 100g blueberries


50g caster sugar, 4tbsp lemon juice


125g icing sugar, 1tsp blueberry conserve, Lemon juice or water

  1. Preheat over to 170 degrees and grease and line a 2lb loaf tin
  2. In a large bowl whisk together the butter, sugar, eggs, 175g flour and lemon Zest until light and combined
  3. Toss the blueberries in the extra tbsp of flour and when covered add them to the cake mixture and fold in
  4. Spoon the cake mix into the loaf tin, cover with a sheet of foil and bake for 40 mins 
  5. Uncover and cook for a further 20 mins until golden and springy (gluten free flour always takes a little longer so mine needed an extra 10 mins at this stage)
  6. Meanwhile, heat the sugar and lemon juice in a saucepan until dissolved. Bring to the boil and boil for 2 mins
  7. Set aside to thicken and when the cake comes out of the oven prod it with a skewer to make small holes all over. Immediately spoon the Syrup over the cake and allow to cool for 30 mins
  8. Sift the icing sugar into a bowl and press the blueberry conserve through the sieve to remove any bits
  9. Stir to combine adding a little lemon juice or water drop by drop until you have the right, just runny consistency
  10. Drizzle over your completely cooled and removed from the tin cake and allow to set
  11. Decorate with sugared or edible flowers and enjoy!


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