The lemon syrup over this beautiful cake gives it a wonderful fresh flavor – a perfect compliment to the blueberries.BLUEBERRY & LEMON DRIZZLE CAKE
Serves 12 Prep. 20 minutes / 30 minutes cooling Bake: 55 minutes
1 ¾ cup self rising flour (sifted)
Finely grated rind and juice of 1 lemon
225 g (8 oz) butter * (softened) plus extra for greasing
¾ cup superfine sugar
4 eggs, beaten
¼ cup ground almonds (generous)
200 g (7 oz) fresh blueberries
1 tsp pure vanilla extract
Juice of 2 lemons
½ cup confectioners sugar
Place the butter, vanilla and sugar in a bowl and beat together until light and fluffy. Gradually beat in the eggs, adding a little flour toward the end to prevent curdling. Beat in the lemon rind, fold in the remaining flour and almonds with enough of the lemon juice to give a good dropping consistency.
Preheat the oven to 350°F (175°C) then grease and line the bottom of 8 inch / 20 cm square cake pan.
Fold in three-quarters of the blueberries and turn into the prepared pan. Smooth the surface, then scatter the remaining blueberries on top.
Bake in the preheat oven for 55 minutes, or until firm to the touch and a skewer inserted into the center comes out clean.
To make the topping, place the lemon juice and sugar in a bowl and mix together. As soon as the cake comes out of the oven, prick it all over with a fine skewer and pour over the lemon mixture.
Let cool in the pan until completely cold. It is important to place cake on wire rack to cool. This allows the air to circulate underneath, preventing the underside becoming moist and heavy.
Cut into 12 squares to serve. Enjoy !
– If you warm a lemon gently in the microwave for a few seconds on High it will yield more juice when you squeeze it.
– If you prefer not to use butter – substitute a good -quality margarine.
Photo credit foodiesfeed.com