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Blueberry Lemon Drizzle Cake

Yields1 ServingPrep Time1 hrCook Time0 minTotal Time1 hr

Blueberry Lemon drizzle cake with crunchy Demerara topping 🥰💙🥰

It may not be the first cake you select amongst all the other cake options out there but there’s a lot to be said about the combination of citrus, blueberries and the caramel crunch of demerara sugar!

Perfect for tea time or warm with cream or mascarpone cheese 😋

To make:
 8 oz Butter
 8 oz caster sugar
 4 eggs
 8 oz self raising flour or (2oz ground almonds +6oz self raising flour)
 1 tsp baking powder
 Blueberries 1-2 punnets
 Demerara sugar for sprinkling on top
Drizzle:
 100 g sugar
 Juice of 1 lemon
1

Beat together butter, sugar, eggs, flour, baking powder. Add 2-3 tbls milk if too thick
Toss blueberries in 1 tbl flour and fold into the mixture
Bake at 180 degrees until done usually around 20 mins. Test with a knife to make sure it’s done
In a pan heat the drizzle ingredients and boil for 30 secs until syrupy
For the last 10 mins of bake drizzle with 2-3 tablespoons lemon syrup depending on how much citrus you like and Demerara sugar and put back in oven for 10 minutes until crunchy

Enjoy!