Pretty little lemon and blueberry cake

I made this cake as I was supposed to be going into work today ( or my soon to be ex work) to say bye to my colleagues and pack up my locker and desk, however due to it being Easter Weekend tomorrow some of my colleagues took extra days off work to have an even longer holiday, so at the last minute it was decided that I would re-schedule my visit. My colleagues had demanded I bring cake  ( man, they looooovvvvveeeee cake) on my visit, so the cake was already baked and iced.   Oh well, what a pity there will be more cake for me and hubby! Score!!

I found this recipe for Lemon and blueberry drizzle cake on the Goodtoknow website and immediately decided I had to make it. Not just because lemon and blueberry is one of my favourite flavour ( try saying that 3 times fast) combos but because it looked so pretty with the pink icing and flowers scattered on top. I’m such a girl and this is definitely a girly cake, in fact it could be the ASOS of desserts.

Ingredients

SAM_6285
Oops forgot the butter, the lemon and the edible wafer daisies. Use your imagination and pretend they are in the photo!

 

Loaf: 125 grams butter, 125 grams caster sugar, 3 medium eggs ( I only had two large eggs left so only used two) , 175g self raising flour, an additional 1 tablespoon of flour, zest of 1 lemon, 100 grams blueberries.

Syrup: 50 grams caster sugar, 4 tablespoons of lemon juice.

Icing: 125 grams icing sugar ( powdered sugar), 1 teaspoon of blueberry converse, edible wafer daisies.

Preheat oven to 170° C. Grease and line a 2lb loaf pan.

In the bowl of a stand mixer, add the butter, sugar, eggs, flour and zest and mix until combined and light. Before folding in the blueberries, toss them in the additional 1 tablespoon of flour. This will help to prevent them moving to the bottom of the mixture whilst in the loaf pan ( or it should do however from the photo of a slice of the cake you can see some still sank !). Spoon the mix into the loaf pan ( and you will need to spoon as the mix isn’t that runny so you can’t pour it in). Smooth the top of the mix, make sure its evenly dispersed then cover with tinfoil. Bake in the oven for 40 minutes. Then uncover and cook for a further 20 minutes  or until a cocktail stick or cake tester comes out clean and the loaf is golden and springy. Please note I checked the cake after 10 minutes and it was still wet inside, so my cake did need the 20 minutes, however ovens will differ, so you may want to check after 10 minutes to be sure.

Whilst the cake is baking combine the ingredients for the syrup in a pan, bring to a boil and boil for 2 minutes, then take off the heat. The sugar should be dissolved.

Once the cake is out the oven, spoon over the syrup and leave to cool for 30 minutes.  Then remove the cake from the tin and at this point I removed the sides of the baking paper or grease proof paper but did not remove the paper from the bottom as the cake was really quite soft. Leave to cool completely, then remove the remaining paper.

Placed the loaf on a cooling tray, but with a baking tray underneath to capture the icing.

Sift the icing sugar into a bowl, then place a teaspoon of the blueberry conserve into a sieve and press/ rub the conserve through the sieve and scrape the underside of the sieve so that the conserve drops into the icing sugar. Add a few drops of water to the icing sugar and mix . You don’t want the icing sugar to be too runny but you want it to be able to flow off the sides of the loaf slightly. Spoon the mixture over the top of the loaf and then add the edible wafer daisies to decorate. Leave to set.

After the icing had set, I attempted to move the loaf from the rack onto a plate and the movement created some creases in the icing, as you can probably see from the photo at the top of the page in comparison with the photo above on the right.Oh well, I think it still looks pretty and I love that you can see the speckles of the blueberry converse in the icing too. Hubby told me I definitely had to make this cake again, so it must mean it was good!

This was such as easy recipe to make and a lovely variation on the classic lemon drizzle cake. It would definitely make a lovely addition to an Easter meal or just a cake to have on hand for visitors who will pop in for a cuppa over the weekend.  You could also vary the decoration on top, adding your own creative flare or even adding real edible flowers. The original recipe used violas brushed in egg whites and dipped with caster sugar or you could use any leftover blueberries or lemon zest sprinkled on top.

Enjoy and Happy Easter!

What will you be you be making over Easter weekend? Feel free to comment or email me your recipes or Easter cooking ideas or menus at weebluemixer@gmail.com

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17 thoughts on “Pretty little lemon and blueberry cake

    1. Aww thanks. Easter and Spring are definitely the perfect time for colourful cakes, especially after coming through the horrible winter weather. Something that looks pretty and tastes good too! x

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  1. Wow, this cake looks fantastic! I took some of your lantern tray bakes to work the other week (very well received!) but made sure there were plenty pieces left over back at home! I’m planning on making some hot cross buns this weekend. I hope your final days at work go well and good luck with whatever you’ve got planned next.

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  2. What!! Edible wafer daiseys!! What magic is that!! I’m a little jealous as I’ve never seen or heard of them. Jheez. The cake looks scrumptious and yes, very girly and very springy! Thanks for sharing with us on Throwback Thursday!

    Mollie

    Liked by 1 person

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