Blueberry Lemon Drizzle Loaf

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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.

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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.

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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.

What.

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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.

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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 😉

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