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

Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, lemon drizzle with blueberry compote swirl cake. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Lemon drizzle with blueberry compote swirl cake is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Lemon drizzle with blueberry compote swirl cake is something that I have loved my whole life.

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.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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. Prepare 200 g softened butter
  2. Prepare 200 g caster sugar
  3. Make ready 4 eggs
  4. Prepare 1 tsp salt
  5. Prepare 250 g plain flour
  6. Get 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. Make ready 400 g fresh blueberries
  11. Take 100 g icing sugar
  12. Get Lemon glaze
  13. Take 300 g icing sugar
  14. Take Half lemon juice and zest

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. Bake a classic lemon drizzle cake with this easy recipe, perfect for everyday baking and occasions. Find more cake recipes at BBC Good Food.

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.

While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle. 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. A scoop of ice cream or sorbet, fruit compote and-or lemon curd are all wonderful alongside. While cake is still warm, spoon the sugar mixture evenly over the top. (The cake has to be cooled slightly to prevent topping from.

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