Luscious lemon drizzle blueberry cake

Starting this food blog journey introduced me to a lot of lovely people who happen to be food bloggers too or people who have a passion for food. One of these people is Maria Antoniou who is a food lover! We have never met (even though we should arrange this soon!) but we share a common passion for food and it appears that we cook very similarly! Most of the recipes I cook, she cooks the same and vise versa! Even though we both have Cypriot heritage, our families come from different towns in Cyprus so it’s very surprising as to how and why we ended up using similar recipes! Usually, different areas in Cyprus have different recipes or ways of cooking the same dish.

I love reading Maria’s recipes as she is quite creative and daring in the kitchen which is a perfect combination!  She has recently posted a recipe about a lemon drizzle blueberry cake and have been salivating ever since I saw it! So in honour of my friend Maria and her fantastic food page, please find the recipe below!

You can find Maria on Facebook on https://www.facebook.com/lovefoodmariaskitchen/

Luscious lemon drizzle blueberry cake

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Serves: 10-15 Prep Time: 10 min Cooking Time: 30-40 min 30-40 min

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

• 100gr blueberries
• zest of 2 lemons
• 110gr butter or vegetable oil
• 170gr caster sugar
• 170gr self raising flour
• 2 eggs
• 4 tablespoons milk
• For the drizzle
• 80gr icing sugar
• juice of 2 lemons
• For the icing
• 50gr icing sugar
• 2 tsp lemon juice
• 2tsp water

Instructions

1.  Pre heat oven to 180C

2.  Grease and line a loaf tin.

3. Cream together sugar and butter (or oil) until pale and fluffy

4.  Beat in the eggs and the milk

5. Add the flour and mix slowly

6. Dust blueberries in some flour and fold into the mixture along with the zest of 2 lemons.

7. Place in oven to bake for 30 minutes or until the cake is thoroughly baked

8. Once the cake is baked, let it cool in the tin for about 15 minutes

9. Meanwhile, juice two lemons and simmer the juice until it starts to bubble. Then add 80gr of icing sugar to make a syrup.

10. Prick the warm cake with a skewer or a fork and pour over the drizzle. Allow it to cool and absorb the syrup

11.  Mix  the remaining 50gr of icing sugar with 2 teaspoons of lemon juice and 2 teaspoons of water to create the icing for the topping.

12. Decorate the cake with some blueberries and/or lemon zest

 

 

 

Notes

You can adjust how lemony this cake is by reducing or adding more lemon zest in your cake butter.