Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, lemon drizzle with blueberry compote swirl cake. One of my favorites food recipes. This time, I will make it a little bit tasty. 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 current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Lemon drizzle with blueberry compote swirl cake is something which I have loved my whole life.

To get started with this 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 that.

The ingredients needed to make Lemon drizzle with blueberry compote swirl cake:

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

With a graham cracker crust, fresh. 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.

Steps 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.

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. To assemble: Top a cake layer with blueberry compote, then top with the remaining cake layer. Frost all over with the buttercream. This vegan lemon blueberry polenta cake is a great cake for snacking, or even for an indulgent breakfast or brunch.

So that’s going to wrap it up with this special food lemon drizzle with blueberry compote swirl cake recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!