Lemon Blueberry Drizzle Cake (Printable)

A moist, zesty cake with fresh blueberries and tangy lemon drizzle, ideal for afternoon tea.

# Ingredient List:

→ 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

# Steps:

01 - Preheat oven to 350°F. Grease and line a 2 lb loaf tin with baking parchment.
02 - In a large bowl, beat butter and caster sugar until pale and fluffy.
03 - Add eggs one at a time, blending thoroughly after each addition.
04 - Fold in flour, lemon zest, milk, and salt until just combined.
05 - Toss blueberries with a small amount of flour, then gently fold into the batter to prevent sinking.
06 - Transfer batter to prepared tin and smooth surface. Bake 50-55 minutes or until a skewer comes out clean.
07 - While baking, mix icing sugar with lemon juice to form the drizzle.
08 - Cool cake in tin for 10 minutes, prick surface with a skewer, then pour lemon drizzle evenly over cake. Allow to cool completely before slicing.

# Expert Advice:

01 -
  • The lemon drizzle soaks into every crumb, making it impossibly moist without being heavy.
  • Blueberries burst just enough to create little pockets of jammy sweetness throughout.
  • It looks impressive but comes together with basics you likely already have.
  • Leftovers (if there are any) taste even better the next day when the flavors settle.
02 -
  • Do not skip tossing the blueberries in flour or they will sink and create a dense bottom layer that bakes unevenly.
  • Prick the warm cake generously with a skewer before adding the drizzle, otherwise it just sits on top and hardens into a shell instead of soaking through.
  • Let the cake cool completely in the tin before lifting it out, the drizzle needs time to set or it will run off the sides.
03 -
  • Zest the lemons directly over the butter and sugar bowl so the oils spray into the mixture and intensify the citrus flavor from the start.
  • Save a few blueberries and press them gently into the top of the batter before baking, they burst and create beautiful jammy spots on the surface.
  • Use a serrated knife to slice the cake once it is completely cool, it cuts through the sticky drizzle topping cleanly without dragging.

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