Lemon Drizzle Blueberry Cake
Indulge in this delightful Lemon Drizzle Blueberry Cake, a moist and flavorful cake that's perfect for tea time or as a sweet breakfast treat. With a zesty lemon flavor complemented by bursting blueberries, this cake is deceptively simple to make yet incredibly satisfying. Topped with a refreshing lemon glaze, it’s a fantastic dessert that not only pleases the palate but also freezes beautifully (just remember to save the glaze for when you're ready to enjoy it). Inspired by traditional Nova Scotia recipes, this cake is sure to become a family favorite, making every bite an experience to savor.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
butter
1/2 cup (softened)
granulated sugar
1 cup
eggs
2
all-purpose flour
1 1/2 cups
salt
1/4 teaspoon
baking powder
1 teaspoon
lemon
1 (grated rind for cake and juice for topping)
milk
1/2 cup
blueberries
1/2 cup (fresh or frozen)
granulated sugar
1/4 cup (for topping)
Instructions
1
Preheat your oven to 180°C (350°F). Grease a 10 x 6 inch loaf tin.
2
In a large mixing bowl, cream together the softened butter and granulated sugar gradually until the mixture is light and fluffy.
3
Add the eggs one at a time, beating well after each addition to incorporate fully.
4
In a separate small bowl, whisk together the all-purpose flour, salt, baking powder, and grated lemon rind.
5
Slowly add the flour mixture to the butter mixture, alternating with the milk, and blend until smooth.
6
If using frozen blueberries, lightly dust them with flour before folding them into the batter. Gently fold in the blueberries until just combined.
7
Pour the batter into the prepared loaf tin and spread it evenly.
8
Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
9
While the cake is baking, prepare the lemon glaze by mixing the lemon juice and the remaining granulated sugar until the sugar is completely dissolved.
10
Once the cake is finished baking, allow it to cool slightly in the pan before carefully removing it. While the cake is still warm, spoon the lemon glaze over the top, allowing it to soak in as the cake cools.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Lemon Drizzle Blueberry Cake?
It is a moist and flavorful cake with a zesty lemon flavor and bursting blueberries, topped with a refreshing lemon glaze.
Can I use frozen blueberries for this recipe?
Yes, you can use frozen blueberries. Just remember to lightly dust them with flour before folding them into the batter.
How do I prevent the blueberries from sinking to the bottom?
Dusting the blueberries with a little bit of flour before adding them to the batter helps them stay suspended in the cake.
What temperature should I bake the cake at?
The cake should be baked at 180°C or 350°F.
How long does it take to bake the Lemon Drizzle Blueberry Cake?
The cake typically takes about 1 hour to bake, or until a toothpick comes out clean.
What type of pan should I use?
This recipe is designed for a 10 x 6 inch loaf tin.
How do I make the lemon glaze?
Mix lemon juice with 1/4 cup of granulated sugar until the sugar is completely dissolved.
When should I apply the glaze to the cake?
The glaze should be spooned over the top while the cake is still warm to allow it to soak in.
Can this cake be frozen?
Yes, this cake freezes beautifully. It is recommended to freeze the cake without the glaze and add it when you are ready to serve.
Is this recipe suitable for beginners?
Yes, it is described as a deceptively simple and easy baking recipe.
How many eggs are required?
You will need 2 eggs for this recipe.
What is the secret to a light and fluffy cake texture?
Creaming the softened butter and granulated sugar together until the mixture is light and fluffy is a key step.
Can I substitute the lemon with another citrus?
While the recipe calls for lemon, you could use lime for a different citrus profile, though it will change the traditional flavor.
Should the butter be melted or softened?
The butter should be softened at room temperature, not melted, to properly cream with the sugar.
What ingredients are needed for the lemon flavor?
You will need the grated rind of one lemon for the batter and the juice of that lemon for the glaze.
How do I prepare the loaf tin?
Grease the 10 x 6 inch loaf tin before pouring in the batter to prevent sticking.
What is the source of inspiration for this recipe?
This cake is inspired by traditional Nova Scotia recipes.
Is there salt in this recipe?
Yes, the recipe includes 1/4 teaspoon of salt.
Can I eat this for breakfast?
Yes, it is suggested as a perfect tea time snack or a sweet breakfast treat.
How many ingredients are in this cake?
There are 10 total ingredients in this recipe.
What type of flour is used?
The recipe calls for 1 1/2 cups of all-purpose flour.
Do I need baking powder?
Yes, 1 teaspoon of baking powder is required to help the cake rise.
How much milk is needed?
The recipe uses 1/2 cup of milk.
Can I use fresh blueberries?
Yes, the recipe works perfectly with either fresh or frozen blueberries.
What should I do after the cake finishes baking?
Allow it to cool slightly in the pan, remove it, and then spoon the glaze over it while it is still warm.
What makes the glaze different from a frosting?
The glaze is a thin mixture of sugar and juice designed to soak into the cake rather than sit on top like a thick frosting.
Can I add nuts to this recipe?
While not in the original recipe, you could gently fold in chopped nuts like walnuts or pecans for extra texture.
How do I incorporate the flour and milk?
Slowly add the flour mixture to the butter mixture, alternating with the milk, and blend until smooth.
How much sugar goes into the cake batter?
The batter requires 1 cup of granulated sugar.
Is the lemon rind added to the glaze?
No, the lemon rind is whisked into the dry flour mixture for the batter, while the juice is used for the glaze.