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


  1. Mix the cake ingredients together and toss the blueberries in a tbsp of flour and then fold into the whisked mixture.
  2. 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.
  3. Heat the sugar and lemon juice at a high heat and boil for a few minutes, stirring constantly.
  4. Poke holes with a cocktail stick over the entire cake and pour the syrup over whilst the cake is still hot.
  5. Leave to cool completely then removed from the tin.
  6. Cook 50g of blueberries with a splash of lemon juice and vanilla in a pan until soft.
  7. Strain the blueberries through a sieve and leave the liquid to cool.
  8. Measure out the icing sugar and pour over the blueberry purée.
  9. Mix as much as you can and then add drops of water until the consistency is that of melted chocolate.
  10. 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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