Blueberry & Lemon Drizzle Cake

If you're looking for an end-of-the-week treat, spend some time whipping up this blueberry-packed lemon drizzle cake. Simple ingredients and a foolproof method mean you're guaranteed an end-result worthy of the the Bake-Off.
Serves 8-10
Total Time
1 Hour
175g of unsalted butter, softened, plus extra for greasing
175g of caster sugar
Finely grated zest of 2 lemons, and juice of 1
3 British Blacktail Medium Free Range Eggs
175g of plain flour
1 tsp of baking powder
150g of blueberries
3 tbsp of granulated sugar
Step 1
Preheat the oven to 180ºC, gas mark 4. Grease a 20cm round cake tin and line with baking parchment. Beat the butter and caster sugar with an electric whisk for 4-5 minutes until light and fluffy, then beat in the zest of 1 lemon. Beat the eggs together in a jug with a fork, then slowly mix into the batter, adding a spoonful of flour if the mixture starts to curdle.
Step 2
Fold in the flour and baking powder until just smooth, then spoon a thin layer (about 1cm deep) of the mixture into the tin. Set aside a handful of the blueberries, then fold the rest into the remaining cake mixture and spoon into the tin. Scatter the reserved berries on top.
Step 3
Bake for 30-40 minutes or until a skewer inserted into the centre of the cake comes out clean. Cover it loosely with foil if it starts to brown too much on top.
Step 4
As soon as the cake is removed from the oven, pierce the top all over with a skewer. Mix the lemon juice and remaining zest with the granulated sugar and spoon all over the top. Cool completely in the tin before serving.

Recipe and image courtesy of Waitrose & Partners

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