Lemon Blueberry Drizzle (Printable Version)

A moist, zesty cake bursting with fresh blueberries and finished with a tangy lemon drizzle.

# What You Need:

→ Cake

01 - 1 cup unsalted butter, softened
02 - 1 cup caster sugar
03 - 4 large eggs
04 - 1 3/4 cups self-raising flour
05 - Zest of 2 lemons
06 - 1 cup fresh blueberries
07 - 2 tablespoons milk
08 - Pinch of salt

→ Drizzle

09 - 3/4 cup icing sugar
10 - Juice of 2 lemons

# How to Make It:

01 - Preheat the oven to 350°F. Grease and line a 2 lb loaf tin with baking parchment.
02 - In a large bowl, beat together the softened butter and caster sugar until pale and fluffy.
03 - Beat in the eggs one at a time, ensuring each is fully mixed before adding the next.
04 - Fold in the self-raising flour, lemon zest, milk, and a pinch of salt until just combined.
05 - Toss the blueberries lightly in flour, then gently fold them into the batter to prevent sinking.
06 - Transfer the batter to the prepared loaf tin and level the surface with a spatula.
07 - Bake for 50 to 55 minutes, or until a skewer inserted in the center comes out clean.
08 - While baking, mix the icing sugar and lemon juice until smooth to create the drizzle.
09 - Allow the cake to cool in the tin for 10 minutes, then prick the surface all over with a skewer.
10 - Pour the lemon drizzle evenly over the warm cake and let it cool completely before slicing.

# Expert Advice:

01 -
  • The lemon drizzle soaks into every crack and corner, making each bite sweet and sharp at once.
  • Blueberries stay plump and jammy instead of disappearing into the crumb.
  • It looks impressive but comes together with just one bowl and a wooden spoon.
  • Leftovers taste even better the next day when the flavors have settled in.
02 -
  • Don't skip the flour coating on the blueberries or they'll sink straight to the bottom and bake into a dense purple layer.
  • Let the cake cool in the tin for exactly ten minutes before drizzling, any sooner and it falls apart, any later and the glaze won't soak in properly.
  • Prick the cake generously with a skewer so the drizzle can travel deep into the crumb instead of sitting on top like icing.
03 -
  • Bring all your ingredients to room temperature before starting so everything blends without fighting the cold.
  • If your blueberries are frozen, don't thaw them first just toss them frozen in flour and fold them straight in to prevent color bleed.
  • Line the tin with one long strip of parchment across the width so you can lift the whole cake out cleanly without scraping the sides.

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