Blueberry and Lemon Drizzle Cake…
January 26, 2011
This recipe was sent to me by Sarah at Anubis Therapies (@AnubisTherapies on Twitter) after she made it and I comment on how amazing it sounded… so I made it!
It was one of my girlfriends birthdays last week so decided, as she was coming for dinner, I would make her this as a birthday cake…
225g Butter, softened, plus extra for greasing
225g golden b sugar
4 eggs, beaten
250g self-raising flour, sifted
Finely grated rind and juice of 1 lemon
25g ground almonds
200g fresh blueberries
Juice of 2 lemons
115g caster sugar
Preheat the oven to 180ºC and grease and line the base of a 20-cm/8 inch cake tin.
1. Place the butter and sugar in a bowl and beat together until light and fluffy.
2. Gradually beat in the eggs, adding a little of the flour towards the end to prevent curdling.
3. Beat in the lemon rind, then fold in the remaining flour and almonds with enough of the lemon juice to give a good dropping consistency.
4. Fold in three-quarters of the blueberries and turn into the prepared tin. Smooth the surface, then scatter the remaining blueberries on top and bake in the preheated oven for 1 hour or until firm to the touch and a skewer inserted into the centre comes out clean.
To make the topping, place the lemon juice and sugar in a bowl and mix together.
As soon as the cake comes out of the oven, prick it all over with a fine skewer and pour over the lemon mixture.
Leave to cool in the tin until completely cold…
And if you’re feeling really naughty serve with some cream!