Lemon drizzle with blueberry compote swirl cake
Lemon drizzle with blueberry compote swirl cake

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, lemon drizzle with blueberry compote swirl cake. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Lemon drizzle with blueberry compote swirl cake is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Lemon drizzle with blueberry compote swirl cake is something which I’ve loved my entire life. They are fine and they look wonderful.

Bake a classic lemon drizzle cake with this easy recipe, perfect for everyday baking and occasions. Find more cake recipes at BBC Good Food. While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle.

To begin with this recipe, we have to prepare a few ingredients. You can have lemon drizzle with blueberry compote swirl cake using 14 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Lemon drizzle with blueberry compote swirl cake:
  1. Make ready 200 g softened butter
  2. Make ready 200 g caster sugar
  3. Make ready 4 eggs
  4. Take 1 tsp salt
  5. Get 250 g plain flour
  6. Prepare 1 1/2 tsp baking powder
  7. Make ready 1 1/2 tsp bicarbonate of soda
  8. Take Juice and zest of 1 and half lemon
  9. Take Soft Blueberry jam
  10. Get 400 g fresh blueberries
  11. Take 100 g icing sugar
  12. Get Lemon glaze
  13. Prepare 300 g icing sugar
  14. Get Half lemon juice and zest

Then I drizzled this over my two cake pans, and created a swirl design by dragging a knife up and down through the drops of cake/jam mixture. A scoop of ice cream or sorbet, fruit compote and-or lemon curd are all wonderful alongside. This cake has a miraculous texture - almost like a super-aerated fluffy pancake - and a delicate flavour; it is scented with lemon rather than tingling with it. And even though there is coconut milk in the cake, this comes through as sweetness rather than tropical exuberance.

Instructions to make Lemon drizzle with blueberry compote swirl cake:
  1. 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.
  2. Cream butter and sugar with electronic hand mixture in a mixing bowl until light and fluffy.
  3. 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.
  4. In a small saucepan, heat up blueberries, icing sugar until sugar dissolved. Turn the heat of and leave it to cook down.
  5. 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.
  6. 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.
  7. 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.
  8. When the cake is totally cool, drizzle the lemon icing over it and sprinkle some lemon zest on top.

Nigella Lawson serves this simple but elegant cake when entertaining. She says, "This is one of my most relaxing go-to desserts. I make it so often and it's always a jubilant success: extraordinarily light, sprightly with lemon and scented with coconut, with a. Impressive lemon and blueberry cake is perfect for sharing. This blueberry and lemon cake also freezes well, so you could make a couple of loaves at once, by doubling the ingredients, and pop one away for a rainy day!

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