1 December 2016

Lemon and Blueberry Drizzle Cake



After watching the first in the new The Great British Bake Off this week I decided that I would challenge myself to bake one of the challenges features each week (haha, rather too ambitious for me I know). I chose a drizzle cake purely because it looked the easiest and I have wanted to have a shot at one for a while and seeing as I had planned on taking a cake with me when I visit my Grandma this weekend it seemed like a good idea. 
After waiting an agonising 40 minutes for it to cook, it came out looking like a cake, I didn't mess up the sugar syrup and generally it turned out alright as apposed to the complete and utter disaster I anticipated. I was struggling to breathe though as my lungs were approximately 89% icing sugar by this point. 
Cake -
180g Self Raising Flour 
1tbsp Self Raising Flour

3 eggs 
Zest of 2 Lemons 
100g Blueberries  
130g butter
130g Caster Sugar 
Syrup -
50g Caster Sugar
4tbsp Lemon Juice 
Icing - 
120g Icing Sugar
50g Blueberries
Vanilla Extract 


  • Mix the cake ingredients together and toss the blueberries in a tbsp of flour and then fold into the whisked mixture. 
  • Pour into a lined, 2lb loaf tin and cook covered at 150 degrees for 35 minutes the. For 5 minutes uncovered until a knife comes out clean. 
  • Heat the sugar and lemon juice at a high heat and boil for a few minutes, stirring constantly. 
  • Poke holes with a cocktail stick over the entire cake and pour the syrup over whilst the cake is still hot. 
  • Leave to cool completely then removed from the tin. 
  • Cook 50g of blueberries with a splash of lemon juice and vanilla in a pan until soft.
  • Strain the blueberries through a sieve and leave the liquid to cool. 
  • Measure out the icing sugar and pour over the blueberry purée. 
  • Mix as much as you can and then add drops of water until the consistency is that of melted chocolate. 
  • Pour over the cake and allow to run down the edges. 
Even my Grandma said it was good and she is the Queen of cakes! 

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