Lemon and Blueberry Drizzle Cake

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100 g butter (unsalted) (softened)

175 g white flour

1 tsp baking powder

175 g unrefined golden caster sugar

2 eggs

4 tbsp milk (whole)

1 lemon zest (grated)

150 g blueberries

1 lemon juice (drizzle)

75 g unrefined golden caster sugar (drizzle)


1. Preheat the oven to 180°C (160°C fan, gas mark 4). Grease and line an open 20cm square cake tin.

2. Place all of the ingredients except the blueberries into a large mixing bowl and beat with a wooden spoon until smooth.

3. Spread into cake tin and sprinkle the blueberries over. Bake for 25 minutes until golden and just firm to the touch.

4. For the drizzle, warm the caster sugar and lemon juice together in a small pan, then drizzle over the cake whilst still warm. Allow to cool then cut into slices.

Bon Appetit!

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