Serves
8
servings

Intro

Lemon and blueberry is one of those pairings that just works — bright citrus against soft, jammy pockets of fruit. This is a simple one-tin cake with a lemon drizzle that sinks in while it’s warm, keeping it moist for days. Tossing the blueberries in a little flour stops them all sinking to the bottom, which is the only trick worth knowing.

At a glance

  • Serves: 8–10 · 20cm round(base for the scaler)
  • Prep: 20 min ·Bake: 45 min
  • Difficulty: Easy
  • Pillar: The Bake → Quick Bakes
  • Themes (dietary): contains gluten, dairy, egg

Ingredients

Cake

  • 200g unsalted butter, softened
  • 200g caster sugar
  • 3 medium eggs
  • 200g self-raising flour
  • zest of 2 lemons
  • 1–2 tbsp milk, to loosen
  • 150g blueberries, tossed in 1 tsp flour

Lemon drizzle

  • juice of 2 lemons
  • 50g caster sugar

Method

  1. Heat oven to 180°C / 160°C fan / gas 4 / 350°F. Grease and line a 20cm tin.
  2. Cream the butter and sugar until pale, 3–4 minutes. Beat in the eggs one at a time with a spoon of flour.
  3. Fold in the rest of the flour and the lemon zest, loosen with milk to a soft dropping consistency.
  4. Fold through the floured blueberries.
  5. Spoon into the tin and bake 40–48 minutes until a skewer comes out clean.
  6. Mix the lemon juice and sugar; spoon over the warm cake so it soaks in. Cool in the tin.

Allergens & swaps

  • Contains: wheat/gluten, milk, egg.
  • Frozen blueberries: fine — use straight from frozen, tossed in flour, or they’ll bleed.

Baker’s notes

Flouring the berries keeps them suspended; drizzling while warm is what keeps it moist. Zest, not just juice, is where the lemon flavour really lives.