Tuesday, November 3, 2020

Blueberry Lemon Cake

Blueberry Lemon Cake

I normally don't love a super fruity cake, but lemon & blueberries were made for each other. This cake recipe is pretty easy to make and even easier to eat. If you don't have a springform pan, I wouldn't worry too much unless you are particular about about presentation. Perfect for the holidays and delicious any time of year, this is a great cake recipe to keep coming back to whenever you need a dessert or something sweet... I even like to eat a slice of this for breakfast with my morning coffee.

Blueberry Lemon Cake sliced

For the cake
225g unsalted butter, softened plus extra for greasing
225g caster sugar
4 eggs
250g self-rising flour
Zest and juice of 1 lemon
25g ground almonds
250g fresh blueberries

For the drizzle
Juice of 2 lemons
115g caster sugar

Slice of Blueberry Lemon Cake

1. Line the bottom of a springform pan with baking parchment and lightly grease the sides with butter. Set aside.

2. Pre-heat the oven to 180°C/160°C Fan.

3. Place the butter and caster sugar in a bowl and beat them together with a hand mixer or in a free-standing mixing until light and fluffy. Beat in the eggs one at a time, beating until combined each time before adding another one.. Add a bit of the flour at the end to prevent the mixture from curdling.

4. Beat in the lemon zest and gradually beat in the rest of the flour and finally the ground almonds as well, adding lemon juice gradually as you go and as needed to keep the mixture moist until all the juice has been incorporated into the batter.

5. Fold in 3/4 of the blueberries and then turn the mixture out into the prepared pan. Smooth the surface with a rubber spatula and then scatter the remaining blueberries across the top of the batter.

6. Bake the cake for 1 hour or until firm to the touch and an uncooked spaghetti noodle inserted into the middle comes out clean. (You can use a skewer or cake tester if you prefer, but I always use an uncooked piece of long, dry pasta.)

7. While the cake is baking, make the drizzle. Add the lemon juice and sugar to a bowl and mix together with a hand whisk until thoroughly combined.

8. As soon as the cake comes out of the oven, stab it repeatedly with a fork and pour the drizzle over the whole cake. 

9. Allow the cake to cool for at least 20 minutes. To remove it from the pan, use a butter knife to slide between the sides of the pan and the side of the cake to loosen it.

10. To serve, allow the cake to cool completely, slice and enjoy! (It's actually pretty nice when it's warm too if you just can't wait!)

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