Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, lemon drizzle with blueberry compote swirl cake. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Blueberry Lemon Drizzle Cake - I use the poke cake method to soak the tangy lemon glaze right through the cake, adding moistness & a burst of fresh flavour. This blueberry lemon drizzle cake is a reminder that the blueberry season is coming near to the end here in Newfoundland. Impressive lemon and blueberry cake is perfect for sharing.
Lemon drizzle with blueberry compote swirl cake is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Lemon drizzle with blueberry compote swirl cake is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have lemon drizzle with blueberry compote swirl cake using 14 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Lemon drizzle with blueberry compote swirl cake:
- Prepare 200 g softened butter
- Get 200 g caster sugar
- Prepare 4 eggs
- Get 1 tsp salt
- Get 250 g plain flour
- Prepare 1 1/2 tsp baking powder
- Make ready 1 1/2 tsp bicarbonate of soda
- Make ready Juice and zest of 1 and half lemon
- Take Soft Blueberry jam
- Make ready 400 g fresh blueberries
- Take 100 g icing sugar
- Take Lemon glaze
- Take 300 g icing sugar
- Prepare Half lemon juice and zest
The pancakes themselves are not sweet, the blueberry and lemon compote add a bright. The coconut milk yogurt topping brings the slightest hint of cheesecake, along with the blueberry compote on top. Bake a classic lemon drizzle cake with this easy recipe, perfect for everyday baking and occasions. Find more cake recipes at BBC Good Food.
Instructions to make Lemon drizzle with blueberry compote swirl cake:
- Preheat oven to 180 C (160 c fan). Grease and flour a cake tin or line with paper case. Sieve flour, baking powder, bicarbonate of soda and salt together and set aside.
- Cream butter and sugar with electronic hand mixture in a mixing bowl until light and fluffy.
- Add the eggs one at the time and continue beat it until it smooth. Add the lemon juice and lemon zest. Add the flour mixture and mix well.
- In a small saucepan, heat up blueberries, icing sugar until sugar dissolved. Turn the heat of and leave it to cook down.
- Pour the cake mixture into the cake tin up until half way through then add some blueberry jam in. Use a fork or bbq skewer to swirl the blueberry jam around the top up with the rest of the cake mixture.
- Bake for 50-60 minutes. You can test if your cake cooked through by put a wooden skewer right in the middle of the cake and if they cooked the wooden skewer will come out dry.
- Make a glaze, mixing icing sugar with lemon juice. You will have to check your icing mixture as it needs to be a very think consistency. If it’s too runny you can add some more icing sugar in.
- When the cake is totally cool, drizzle the lemon icing over it and sprinkle some lemon zest on top.
While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle. To assemble: Top a cake layer with blueberry compote, then top with the remaining cake layer. Frost all over with the buttercream. Make the cake batter: In a large bowl, combine the flour, sugar, baking powder, and salt and whisk to combine. Add the eggs, milk, melted butter, and vanilla and whisk until fully incorporated.
So that is going to wrap this up with this special food lemon drizzle with blueberry compote swirl cake recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
