Blueberry Lemon Drizzle Loaf


What’s better than blueberries? Nothing. What’s better than lemon drizzle cake? Nothing. Combine them? YES PLEASE THANK YOU.

Anyone that says they don’t like lemon cake is lying, and if they are being serious (wth) then they haven’t tasted this cake. I will convert you. I can promise you that m’friend. This cake is fluffy, sweet, tart, moist (thank you drizzle) and sticky (thank you glaze – oh yes, there is GLAZE too)

Yep, this is one exciting cake.


I do understand why some people don’t enjoy lemon flavoured desserts. The tart flavour of lemon isn’t to everyone’s taste and that’s totally cool, no-one is judging (I am).

But the blueberries in this cake are a blessing. The little sweet bursts throughout the cake take the edge off of the bite in the lemon and give you a mellow combination of both flavours.


And the cake isn’t even the half of it. Not only is there drizzle, but there is also glaze.

The drizzle is made from the juice of two lemons, the zest of one and some sugar. As soon as the cake comes out of the oven, the pre-made syrupy lemon juice gets poured all over the top of the cake, allowing it to seep into the sponge as it cools… Does it get better than that?

YES. Then there’s glaze. Confectioner’s sugar and more lemon juice. This gets drizzled into the centre of the cake when it’s cooled down, ooooozing over the sides creating a crunchy, sticky topping.



This cake is the perfect way to say “goodbye” to summer. Blueberries are going out of season, so the packets are getting smaller and smaller in the supermarkets (which is depressing) and so this is their final HOORAH! The bright, vibrant taste of this loaf will give you a cheery farewell to the sun in preparation for the fall. Damn, baking can get deep…

Although this cake is a slow cooker (it took 85 minutes in my oven) and is best left to stand overnight, it is well worth the wait, you won’t be disappointed.


And here’s the recipe:

  • 2 cups of plain (all-purpose) flour
  • 1/2 cup unsalted butter
  • 1 cup of golden caster sugar
  • 2 eggs
  • 3/4 cup milk
  • 2 tsps baking powder
  • 1/4 tsp salt
  • 1 (heaping) cup blueberries (washed, obvs)
  • Zest of half a lemon

For the drizzle:

  • 2 lemons, the zest of 1, juice of both
  • 1/2 cup sugar

Begin by preheating your oven to gas mark 4/180°C/350°F, then grease and line a loaf pan with grease-proof paper. In a large bowl, cream together the butter and the sugar until light and fluffy. Add in the eggs one at a time, beating the batter with a whisk in between each addition.

In a separate bowl, sift together the flour, baking powder and the salt. Add half of the combined dry ingredients to the butter/egg batter with a 1/4 cup of the milk. Once just combined, add in the other half of the dry ingredients and the remaining 1/2 cup of the milk. This promotes a smooth batter (if you combines everything simultaneously, you could get lump… lumpy cake… yum)

In a small bowl, toss the blueberries in 2 tablespoons of plain (all-purpose) flour then add to the batter, folding in gently until just incorporated. Transfer the mixture to your prepared loaf pan and bake in the centre of the oven for 85 minutes, or until a toothpick inserted into the centre of the cake comes out clean. While that bakes away, make the drizzle!

In a medium sized bowl, zest 1 on the lemons, then add the juice of both lemons. Stir in the sugar until it has dissolved and the syrup is ever so slightly thicker. Cover your drizzle and leave it until the cake is ready.

Once the cake is out of the oven, immediately poke tiny holes into the top of the cake with a toothpick. Spoon your pre-made drizzle all over the sponge slowly, allowing it to seep into the cake with each spoon. Allow the cake to cool completely then transfer the loaf from the pan to a wire rack. Combine 1/2 cup confectioners sugar with the juice of 1 lemon until  it’s just runny. Once the cake has cooled, drizzle the glaze all over the top of the cake, allowing it to trickle down the sides of your loaf.

It’s best left to stand over-night, but you can just tuck in and enjoy immediately 😉



Chocolate and Almond Rolled Scones


It’s been a month. An actual entire month. And I haven’t written one single blog post.

To be fair, I spent three weeks in America (which was unbelievably incredible btw, just so you know) and I literally had no time to bake, shoot and write a post (I don’t care, that is a valid excuse and I am sticking to it)

As for the other week and a half in which I’ve been at home? I have very little to say for myself… is two week long jet lag believable? No.

Sorry blog.


Does chocolate and almonds all rounded up in scone dough get me off the hook. Yeah, I think so.

The best thing about these scones is everything. Not only is the scone dough beautifully light, fluffy and moist, but the centre is made with melted dark chocolate and ground toasted almonds. Yuuuummmmm, right?! Toasting the almonds before you grind them gives them so much more depth in flavour. It compliments the dark chocolate beautifully and contributes to the moist-ness of the scone. Umphf.


These amazing scones were inspired by the beautiful Joy and her Biscuit Cinnamon Rolls. The woman is an inspiration herself, I had to mention her somewhere on this blog, amirite?!


Seeing as no one in this house likes cinnamon (yep, I live with a bunch of neanderthals) I had to adapt the recipe to fit specific family requirements.  The melted chocolate soon hardens and becomes like a chocolate bar in the centre of the scone and it is divine.


I know what you’re thinking: “but Fabienne, scones aren’t usually rolled up with a filling, are you suffering from a serious head injury?” no, my little muffins, I am not. To say “hello Britain!” after neglecting it for 3 weeks I found a recipe that takes the ‘swirl’ aspect of a bun and combines it with a typical English brekkie food. I’m so smart, no?! Scone dough is way better than a sweet bread dough yo…


In other news, thetubbybaker is getting all sophisticated. Srsly, the day I got back from America, I went out to PC World and bought me-self a camera (the Canon 1100D, to be exact) and I am so happy with my purchase; not only do my pictures look 100% better in quality, but I now have the opportunity to properly practice food photography.


You want these in your life. Don’t even lie, I know you do.

Here’s my recipe (adapted from Joy The Baker):

  • 3 cups self raising flour
  • 2 tbsp golden cast sugar
  • 1/2 tsp baking powder
  • 1/2 cup chilled and diced unsalted butter
  • 1 egg
  • 1/2 tsp salt
  • 3/4 milk

For the filling:

  • 2/3 cup dark chocolate
  • 2/3 flaked almonds

First thing you’re gonna wanna do is eat the chocolate, but don’t, just set the oven to gas mark 6/200°C/400°F and grease and line and rectangular baking tray. Stay strong. Place the almonds on a baking tray and pop them in the oven. These should only take 10-15 minutes to turn a golden brown colour at the edges, but keep an eye on them. When they have achieved said colour, allow them to cool.

Sift together the flour, sugar, baking powder and salt in a large bowl. Throw (not literally) in the butter and – using your fingertips – rub it into the dry ingredients (you can use a pastry cutter or a fork if you so desire). In a separate, slightly smaller bowl, beat together the egg and the milk until combined. Add the wet ingredients to the dry and fold together using a round edged knife. When the dough begins to pull together slightly, turn it out onto your work-surface and kneed gently until everything has just combined. Do not over work this dough, you’ll lose the light fluffy texture immediately.

Transfer your cooled, toasted almonds into a food processor or blender and pulse until finely chopped – but not powdery (a bit of texture is niceeee). Melt your dark chocolate either in the microwave or on a double boiler and then combine with the almonds.

Roll out the dough to a 1cm thickness and into a rectangular shape (just try your bestest). Then spread over the chocolate and almond paste all over the dough – try to refrain from spreading right to the edges, it’ll only leak out when you cut the dough. Starting at one end, fold the edge of the dough over into itself and continue to roll down your rectangular(?) shape.

Wrap a long piece of string around the rolled dough (leaving 3 cm between each cut) and pull both ends to cut each roll evenly. You can just use a knife if this is too complicated. Place each roll into the prepared pan (with a little bit of space between them) then brush the tops with a little bit of milk. Bake in your oven for 15 minutes or until the tops of each roll have turned golden brown.

Ohhhh yeesssss…


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