Blueberry and Lemon Drizzle Cake Recipe

By far the most popular sweet cake (there are savoury recipes too, coming soon!) at my tea party was the drizzle cake.  I am so pleased it turned out well and it looked fab all piled up under the cloche.  I have to admit, it was my favourite too!  :)  Here is the recipe from my M&S Easy Baking book...

Sliced

Easy Baking

Serves 9

Ingredients:

225g butter, softened, plus extra for greasing

225g golden caster sugar

4 eggs, beaten

250g self-raising flour, sifted

finely grated rind of 1 lemon

25g ground almonds

juice of 1 lemon

200g fresh blueberries

Topping:

juice of 2 lemons

115g golden caster sugar

55g icing sugar

Method:

Preheat the oven to 180oC.  Grease a 20cm square cake tin and line with baking paper.

Put the butter and caster sugar together in a bowl and beat together until light and fluffy.  Gradually beat in the eggs, adding a little of the flour towards the end to prevent curdling.  Beat in the lemon rind, then fold in the remaining flour and the almonds with enough lemon juice to give a dropping consistency (I had to use all of the juice).

Fold in 3/4 of the blueberries and spoon the mixture into the prepared tin.  Smooth the surface then scatter the remaining blueberries on top.  Bake in the pre-heated oven for about 1 hour, until firm to the touch and a skewer inserted into the centre comes out clean.

Meanwhile, make the topping.  Put them lemon juice and caster sugar into a bowl and mix together.  As soon as the cake comes out of the oven, prick it all over with a skewer and pour over the lemon mixture.  Mix the icing sugar with a little water and drizzle over the cake.  Leave in the tin until completely cold, then cut into squares.

Drizzled

Enjoy!