Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, lemon drizzle with blueberry compote swirl cake. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Blueberry Lemon Drizzle Cake - I use the poke cake method to soak the tangy lemon glaze right through the cake, adding moistness & a burst of fresh flavour. This blueberry lemon drizzle cake is a reminder that the blueberry season is coming near to the end here in Newfoundland. Thrash the blueberry compote a little with a fork to loosen it, and gently spoon it on top, leaving a gleaming white frame.
Lemon drizzle with blueberry compote swirl cake is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Lemon drizzle with blueberry compote swirl cake is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook lemon drizzle with blueberry compote swirl cake using 14 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Lemon drizzle with blueberry compote swirl cake:
- Prepare 200 g softened butter
- Make ready 200 g caster sugar
- Take 4 eggs
- Prepare 1 tsp salt
- Get 250 g plain flour
- Get 1 1/2 tsp baking powder
- Take 1 1/2 tsp bicarbonate of soda
- Take Juice and zest of 1 and half lemon
- Take Soft Blueberry jam
- Prepare 400 g fresh blueberries
- Take 100 g icing sugar
- Get Lemon glaze
- Prepare 300 g icing sugar
- Make ready Half lemon juice and zest
Garnish with additional lemon zest if desired. This Lemon Blueberry Cake is so moist and soft. Every bite of this blueberry cake is bursting with juicy sweet This lemon blueberry cake is so quick and easy to make. It is our go-to for unexpected company and it I spread this blueberry compote in layers with a spoon and it came out awesome!
Steps to make Lemon drizzle with blueberry compote swirl cake:
- Preheat oven to 180 C (160 c fan). Grease and flour a cake tin or line with paper case. Sieve flour, baking powder, bicarbonate of soda and salt together and set aside.
- Cream butter and sugar with electronic hand mixture in a mixing bowl until light and fluffy.
- Add the eggs one at the time and continue beat it until it smooth. Add the lemon juice and lemon zest. Add the flour mixture and mix well.
- In a small saucepan, heat up blueberries, icing sugar until sugar dissolved. Turn the heat of and leave it to cook down.
- Pour the cake mixture into the cake tin up until half way through then add some blueberry jam in. Use a fork or bbq skewer to swirl the blueberry jam around the top up with the rest of the cake mixture.
- Bake for 50-60 minutes. You can test if your cake cooked through by put a wooden skewer right in the middle of the cake and if they cooked the wooden skewer will come out dry.
- Make a glaze, mixing icing sugar with lemon juice. You will have to check your icing mixture as it needs to be a very think consistency. If it’s too runny you can add some more icing sugar in.
- When the cake is totally cool, drizzle the lemon icing over it and sprinkle some lemon zest on top.
Bake a classic lemon drizzle cake with this easy recipe, perfect for everyday baking and occasions. Find more cake recipes at BBC Good Food. While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle. Soft lemon cake layers + sweet blueberry filling + ultra creamy lemon cream cheese frosting. Now let's make the lemon cake.
So that’s going to wrap this up for this exceptional food lemon drizzle with blueberry compote swirl cake recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
