Lemon Blueberry Drizzle

I baked this on a gray Sunday morning when the kitchen felt too quiet. The lemon zest hit the butter and suddenly the whole room smelled bright and alive. By the time the cake came out of the oven, golden and cracked on top, I'd already texted three friends to come over.

The first time I made this, I forgot to toss the blueberries in flour and they all sank to the bottom. My neighbor still ate two slices and said it was the best part. Now I do it right, but I understand why she wasn't wrong.

Ingredients

• Unsalted butter, softened: Let it sit out for an hour so it creams easily without turning greasy under the beater.
• Caster sugar: Its fine crystals dissolve faster than granulated, giving you that cloud-like texture when you beat it with butter.
• Large eggs: Room temperature eggs blend in smoothly and won't curdle the batter.
• Self-raising flour: Built-in leavening means no fussing with baking powder measurements.
• Lemon zest: Use a fine grater and avoid the white pith, which turns bitter when baked.
• Fresh blueberries: Toss them in a spoonful of flour before folding in, it keeps them suspended instead of sinking.
• Milk: Just enough to loosen the batter so it spoons easily into the tin.
• Icing sugar: Sift it first or the drizzle will clump and look chalky.
• Lemon juice: Freshly squeezed is sharper and cleaner than anything bottled.

Instructions

Prep the tin:

Grease every corner and let the parchment hang over the edges like handles. You'll thank yourself when it's time to lift the cake out.

Cream butter and sugar:

Beat them for a full three minutes until the mixture goes pale and feels light when you lift the beaters. This traps air that makes the cake rise.

Add eggs one at a time:

Crack each one into a small bowl first in case of shells. Mix until just combined before adding the next.

Fold in dry ingredients:

Switch to a spatula and use long, gentle strokes from the bottom up. Overmixing makes the cake dense and tight.

Coat the blueberries:

Shake them in a small bowl with a tablespoon of flour until lightly dusted. Fold them in last so they don't burst and streak the batter purple.

Bake until golden:

The top should crack slightly and spring back when pressed. A skewer poked in the center should come out with just a few moist crumbs.

Make the drizzle:

Whisk the icing sugar and lemon juice until smooth and pourable. It should be thick enough to cling but thin enough to seep into the cake.

Prick and drizzle:

Use a skewer to make deep holes all over the warm cake. Pour the drizzle slowly so it pools and sinks in instead of running off the sides.

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I brought this to a book club once and someone asked if I'd bought it from a bakery. I didn't correct her right away because it felt too good to let the compliment sit there. Later I sent her the recipe and she made it twice that week.

Storage and Freshness

Wrap the cooled cake tightly in foil and keep it at room temperature for up to three days. The drizzle seeps deeper as it sits, so the second and third day slices taste more intense. If you need to keep it longer, freeze individual slices wrapped in parchment and foil for up to two months.

Flavor Variations

Swap half the blueberries for raspberries if you want a sharper, more floral note. Orange zest and cranberries make a festive winter version. I've also folded in a handful of poppy seeds for crunch and a slightly nutty flavor that plays well with the lemon.

Serving Suggestions

This cake is perfect with a spoonful of creme fraiche on the side, the tang balancing the sweetness. Lightly whipped cream works too, especially if you fold in a little lemon zest. I've served it warm with vanilla ice cream and watched it melt into the cracks.

• Dust with icing sugar just before serving for a bakery finish.
• Pair with Earl Grey or chamomile tea to let the citrus notes shine.
• Toast day-old slices lightly and butter them for breakfast.

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This cake doesn't need a special occasion, it makes one out of an ordinary afternoon. Bake it when you need the house to smell like something worth staying home for.

Recipe FAQs

→ How can I keep blueberries from sinking?

Coat blueberries lightly with flour before folding into the batter to suspend them evenly during baking.

→ What is the best way to zest lemons?

Use a fine grater or zester to gently remove only the colored outer layer, avoiding the bitter white pith underneath.

→ Can I substitute raspberries for blueberries?

Yes, replacing half the blueberries with raspberries adds a subtle tartness and variation in flavor.

→ How do I make the lemon drizzle?

Mix icing sugar with fresh lemon juice until smooth, then pour evenly over the cooled cake for a glossy citrus topping.

→ What is the ideal bake time and temperature?

Bake at 180°C (160°C fan) for 50–55 minutes or until a skewer comes out clean from the center.