blueberry and lemon cake

Blueberry and lemon drizzle cake

blueberry and lemon cakeLemon drizzle cake and blueberry muffins are both things that go down very well here. With lemon and blueberry being perfect partners I thought the mix of the two would be perfect and dare I say it, it was!

This makes a good-sized loaf using a 2lb tin but it also freezes nicely so you can cut into slices and wrap in greaseproof paper then store either in a freezer bag or my preferred option in a freezable container.

I have used sunflower oil and yoghurt which not only makes it a really light cake also means it is lower in fat. Mine is gluten-free so I swapped the plain flour for gluten-free self-raising flour and 1 extra teaspoon of baking powder.

This is delicious served as it is with a cup of tea but would also be perfect served as suggested by one of my lovely Facebook fans with clotted cream and maybe warmed as a pudding.

I also tossed the blueberries in flour before adding it to the cake batter this stopped them from all sinking to the bottom, which especially with gluten-free can be a problem.

So to make this very easy Blueberry and lemon drizzle cake you need:

190g of plain flour

2 tsp of baking powder

1/2 tsp of salt

190g castor sugar

3 eggs

125ml of oil sunflower or rapeseed are good

250ml natural yoghurt

finely grated zest of two lemons

150g blueberries

1 tble of plain flour to dust blueberries

A little oil to grease the tin and a little flour to dust it

For the drizzle:

75ml of lemon juice

40g sugar

To make the blueberry and lemon drizzle cake you need to:

  • Preheat the oven to 180ºC and prepare a 2lb loaf tin by lightly greasing it with oil then tip a little flour to completely dust all the sides. Tip any excess flour out.
  • Sieve the flour and baking powder into a bowl and mix with the salt and sugar
  • In another bowl simply mix the eggs, oil, yoghurt and lemon zest until completely mixed together.
  • Dust the blueberry in a bowl with the tablespoon of flour.
  • Add the blueberries into the wet mix and stir.
  • Add the dry mix into the wet mix and fold in gently until just mixed but do not over mix. It may be lumpy this is fine.
  • Pour the mix into the prepared tin and bake for 50-55 minutes until it is springy to touch and a knife or skewer comes put clean.
  • Leave in the tin for 10 minutes to cool. Then turn out onto a cooling rack.
  • Whilst it was cooling in the tin gently heat the lemon juice and sugar. Once the sugar is dissolved reduce the heat and cook for a further 3 minutes. Keep stirring as it will burn if you don’t watch it.
  • Now using a cocktail stick make holes in the top and sides of the cake then brush with the lemon syrup.
    blueberry and lemon


And that is it ready to serve.

Very easy and very delicious.

You may also like my Blueberry, oat and vanilla muffin recipe or perhaps I could tempt you with my Lemon curd muffins




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