Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, lemon drizzle with blueberry compote swirl cake. One of my favorites. This time, I am going to make it a 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 meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Lemon drizzle with blueberry compote swirl cake is something which I have loved my entire life.
To get started with this particular recipe, we must first 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:
- Get 200 g softened butter
- Get 200 g caster sugar
- Get 4 eggs
- Take 1 tsp salt
- Prepare 250 g plain flour
- Prepare 1 1/2 tsp baking powder
- Take 1 1/2 tsp bicarbonate of soda
- Take Juice and zest of 1 and half lemon
- Prepare Soft Blueberry jam
- Make ready 400 g fresh blueberries
- Get 100 g icing sugar
- Prepare Lemon glaze
- Prepare 300 g icing sugar
- Prepare Half lemon juice and zest
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. For all that it is a tripartite.
Instructions to make Lemon drizzle with blueberry compote swirl cake:
- 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.
- Cream butter and sugar with electronic hand mixture in a mixing bowl until light and fluffy.
- 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.
- In a small saucepan, heat up blueberries, icing sugar until sugar dissolved. Turn the heat of and leave it to cook down.
- 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.
- 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.
- 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.
- When the cake is totally cool, drizzle the lemon icing over it and sprinkle some lemon zest on top.
Fluffy and moist, Lemon Blueberry Cupcakes are filled with a surprise blueberry compote centre and a simple, creamy cream cheese frosting. If you follow me on Instagram, you might have seen me mention that I would be up to my eyeballs in cupcakes this weekend and it was absolutely the truth. Bring to a boil, then remove from heat. Let compote sit until you are ready to serve. They have been a huge hit with everyone who has tried them.
So that’s going to wrap it up with this special food lemon drizzle with blueberry compote swirl cake recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
