There is no such thing as too much cake my friends…
This was my choice of cake on my 32nd Birthday a few weeks back, a slightly different choice for me as I’m normally drawn to the largest most frosted, rich, decadent cake I can find.
The evening before I’d made this cake was slightly hazy, we started with crisp cold champagne and nibbled on olives and vegetable crisps. The rest of the evening was a whirl of trying to walk in high heels, sweet potato fries, tender chicken and prosecco. I fondly remember the dessert sharing board, rich gooey brownie, lemon cheesecake, chewy chocolate chip cookie and strawberries for damage control
The following morning I was craving the zingy vibrant taste of lemon, coupled up with sweet blueberries in a light fluffy sponge cut into cute little squares. So that was what I set out to bake; if my stomach calls then I’ll answer, what can I say? I’m a cake addict, luckily my new food mixer makes baking a complete breeze.
In line with all my recipes this cake calls for standard cupboard stables, if you prefer a more indulgent cake, you could drizzle runny icing once the cake has cooled? Or serve with double cream?
Lemon & Blueberry Cake
For the cake
- 75g melted butter
- 200g sugar
- 1 medium lemon, juiced
- 2 eggs
- 200g plain flour
- 1 teaspoon baking powder
- 120ml milk
- 2 tablespoons lemon zest
- 150g fresh blueberries
For the topping
- 2 tablespoons lemon juice
- 4 tablespoons sugar
Pre: heat your oven to 180 degrees and line a baking tray *mine was 27cm x 20cm (10½” x 8″)
Start by zesting and juicing the lemons to be set to one side, then cream the sugar and butter together, whisk in the eggs and slowly start adding milk, baking powder and flour.
Once thoroughly combined add the lemon juice, mix well and the fold in the blueberries to the mix.
Bake for 60 minutes or until the top is lightly golden, then whilst the cake is cooling, mix together the lemon juice and sugar and drizzle over the top of the cake.
What’s your cake of choice right now? I’m loving fruity flavours…